Ed Smith’s tray-baked coconut omelette with fragrant salad

It’s easy to turn eggs into a hearty lunch with this recipe from the new book by cook and content creator Ed Smith. Both the omelette and the side salad are fragrant, aromatic and invigorating, according to the 42-year-old who made his name with blog and social account Rocket and Squash.

“If you prefer, the vegetables could be roasted and dressed in advance and served somewhere between fridge and room temperature,” says Ed.

“Just don’t add the herbs until the last minute, though.”

INGREDIENTS

(Serves 6-8)

3 aubergines (about 750g), cut in 2-3cm chunks 3 medium sweet potatoes (about 800g), cut in 3cm chunks

4tbsp olive oil

25g coriander, leaves picked

20g dill, picked

12 large eggs

Half a tsp ground turmeric

Half a tsp flaky sea salt

1tsp finely grated fresh ginger

200ml coconut milk (70-80% coconut solids) 1tbsp short-grain rice

1tbsp caster sugar

2tbsp fish sauce

Juice of 1 lime

25g Thai basil, leaves picked Coconut or Greek-style yoghurt, to serve

METHOD

1 Heat the oven to 220°C/200°C fan/425°f. Spread the aubergines and sweet potatoes over a baking sheet or roasting tin in which they easily fit in one layer. Drizzle with the olive oil, then shake the tin and roll the vegetables so they’re glossy. 2 Roast

on the top shelf for 50 minutes until both are soft and slightly charred, shuffling the tin once or twice during that time.

3 Once

the vegetables are in, very finely chop two-thirds of the coriander leaves and one-third of the stems, plus two-thirds of the dill. Break the eggs into a mixing bowl, add the turmeric, salt and ginger, then pop the yolks and use a whisk to thoroughly beat them together. Add the coconut milk and chopped herbs and stems,. Whisk until fully combined. 4 Line

a low-sided 20 x 26 cm baking tray with greaseproof paper and pour in the egg mixture to a depth of one to two centimetres. Slide onto a shelf underneath the roasting vegetables and cook for 20 minutes until the middle is set. Remove and set to one side to cool for five minutes or so.

5 Meanwhile,

toast the rice in a dry pan until lightly coloured, then pound to a coarse powder using a pestle and mortar. Separately, in a mixing bowl thoroughly combine the sugar, fish sauce, lime juice and one tablespoon of water.

6 Once

cooked, tip the roasted vegetables into the bowl. Toss and let the dressing soak in for five minutes before adding the remaining herbs. Transfer to a serving platter and sprinkle generously with rice powder.

7 Portion

the omelette and serve with the salad and big dollops of yoghurt.

Good Eggs by Ed Smith is published in hardback by Quadrille, priced £22