Egg and Indian-spiced creamed silverbeet wraps

MAKES 6 // PREP TIME 30 MINS // COOK 25 MINS (PLUS DRAINING)

These toasted rolls are a good any time of day – breakfast, lunch, or if you have the ingredients ready, for a midnight snack.

150 gm cottage cheese

20 gm butter, plus extra for frying

8 eggs, beaten

6 large soft wraps

Coriander and lime cheeks, to serve

SPICED CREAMED SILVERBEET

1 tsp coriander seeds

1 tsp cumin seeds

1-2 long green chillies, chopped 10 gm (2cm piece) ginger, finely chopped

1 garlic clove, crushed

½ tsp ground turmeric

1 tbsp neutral oil, such as grapeseed oil

1 large bunch silverbeet leaves, stalks reserved for another use

60 ml (¼ cup) pouring cream 60 ml (¼ cup) coconut cream

1 Place cottage cheese in a sieve lined with muslin placed over a bowl, cover and refrigerate for 30 minutes to drain. Discard whey.

2 For spiced silverbeet, dry-roast coriander seeds and cumin until fragrant

(30-40 seconds; see cook’s notes p168). Pound with a mortar and pestle until finely crushed. Add chilli, ginger and garlic and pound until coarsely crushed. Add turmeric and pound to a coarse paste.

3 Heat oil in a wide saucepan over high heat, add spice paste and stir until fragrant

(2-3 minutes). Stir in silverbeet, cream and coconut cream, cover, and cook, stirring occasionally, until silverbeet is very soft (2-4 minutes). Coarsely blend with a hand-held blender and season to taste.

4 Preheat oven to 150°C and line an oven tray with baking paper. Heat a large non-stick frying pan over medium heat, add butter and eggs and stir with a wooden spoon until very loose curds (2-4 minutes; the eggs should be slightly undercooked). Season to taste.

5 Place one wrap on a work surface. Place a sixth of the silverbeet mixture in the centre of roti, top with a sixth of the scrambled eggs, then crumble over a sixth of the cottage cheese. Fold in the sides, then the ends to enclose mixture. Repeat with remaining roti and fillings. Melt 1 tsp butter in a frying pan over mediumhigh heat. Add two wraps, folded-side down, and cook, turning, until golden and crisp (2-4 minutes each side). Place on prepared tray and keep warm in oven while the remaining wraps cook. Serve with coriander and lime.