Chillied eggs on onion rice

I first had these steamed eggs with an Oriental twist in Thailand, and they are a great hangover cure! It’s now a family favourite, not only for breakfast but for any time of day.

Serves 2

175g basmati rice, washed 2tbsp rapeseed oil 1 bunch spring onions, roughly chopped Salt and pepper 2 large free-range eggs 2tbsp coriander leaves 1 red chilli, deseeded and cut into slivers Tabasco sauce or chilli ketchup, to serve 1Cook the basmati rice according to the packet instructions, then drain well if necessary. 2Heat one tablespoon of the oil in a non-stick frying pan, add the spring onions and fry for three to four minutes until golden and soft. Stir into the cooked rice, season to taste with salt and pepper and set to one side. 3Heat

the remaining oil in the frying pan and crack in the eggs. Sprinkle the eggs with the coriander leaves and chilli, and season well with salt and pepper. Cover the pan with a tight-fitting lid and allow the eggs to gently steam until just cooked. 4To

serve, place a dome of onion rice in the centre of two large, warmed plates. Top each with an egg and shake over Tabasco or chilli ketchup.