Dish - - BREAK AN EGG -

This is a slightly dif­fer­ent flavour com­bi­na­tion from the norm, but one that is hugely pop­u­lar when­ever I serve it for brunch.

3 large eggs, size 7 1 ta­ble­spoon wa­ter sea salt and ground pep­per but­ter or oil for cook­ing


1 clove gar­lic, crushed 1 spring onion, thinly sliced 1 cup packed baby spinach, roughly chopped ½ cup grated haloumi


2 tea­spoons olive oil 1 tea­spoon yel­low mus­tard seeds ½ tea­spoon cu­min seeds 4 sprigs curry leaves ½ long red chilli, finely sliced

FILLING: Heat a sauté pan with 1 tea­spoon but­ter and add the gar­lic and spring onion then the spinach and turn to wilt. Sea­son then tip onto kitchen tow­els to drain.

OMELETTE: Whisk the eggs and wa­ter in a bowl and sea­son gen­er­ously. Heat a small knob of but­ter or a lit­tle oil in a large sauté pan and when hot, pour in the eggs. Gently move the eggs around with a fork, lift­ing the edges to al­low the liq­uid egg to run un­der­neath. When half set, scat­ter the haloumi over the whole omelette then spoon the spinach mix­ture down the cen­tre. Cover and cook un­til the egg is just set and the cheese has melted. Fold in both sides of the omelette then slide onto a plate.

TOP­PING: Heat the oil in a small sauté pan and add all the in­gre­di­ents. Cook over a low heat, stir­ring con­stantly, un­til crispy and golden. Drain on kitchen tow­els.

TO SERVE: Spoon over top­ping and serve im­me­di­ately. SERVES 1

“A slightly dif­fer­ent flavour com­bi­na­tion from the norm, this is hugely pop­u­lar when I serve it for brunch”

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