Ingredients
| 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’.
Instructions
| 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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