400g new potatoes
1 tablespoon white wine vinegar
2 tablespoons olive oil
8 eggs
⅓ cup mayonnaise
pinch chilli flakes
1 teaspoon curry powder
4 anchovy fillets, roughly chopped, plus a few extra, sliced for garnishing
1 fresh red chilli, finely chopped
¼ cup black olives, pitted and chopped
2 tablespoons chopped parsley
1 loaf bread, sliced (I used rye sourdough)

Old-school curried eggs seem to be having a come-back; I’ve been to a few parties recently where they were served and they disappeared in a flash. They are even better with the addition of a few extras, making this more of a swanky breakfast in a mobile form. And to those of you who think that potato and bread is a carb overload, I just say ‘shush’.


1.Steam or boil the potatoes in boiling, salted water for 10-15 minutes or until tender.
2.When cool enough to handle, peel the potatoes and drizzle over the vinegar and olive oil.
3.Allow to cool, then chop into small cubes.
4.Boil the eggs for 10 minutes, then run under cold water until cool enough to handle.
5.Remove the shells, cut the eggs in half and put the yolks in a bowl with the mayonnaise, chilli flakes and curry powder, mashing until smooth.
6.Roughly chop the whites and add to the bowl along with the potatoes, anchovies, chilli, olives and parsley.
7.Keep refrigerated until ready to serve.
8.Grill the bread for a few minutes on each side, then top with the egg mixture and garnish with the remaining anchovies.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

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