Avocado with floaty grated egg and brightness

We have a very good friend, of Indian origin, and one evening we were blind-testing our sense of smell as a form of entertainment.

“Hmmm”, I said, enhaling deeply…. and, rather proud of myself, I pronounced, “It has a sort of curry smell” (I discovered afterwards that I really meant fenugreek). Sri fell about with contemptuous laughter. “There are myriad spices in curry…and myriad curries…. I was crestfallen. But I knew she was right, and I resolved that I would learn more about Indian spices.

And that was how I happened upon Torie True’s site, Chilli and Mint. Torie True married into an Indian family, espousing its culture and cooking wholeheartedly. So much so that now she runs courses and has written a book, Chilli & Mint: Indian Home Cooking from A British Kitchen.

The inspiration for this recipe comes from her website, but it’s more British kitchen than Indian home cooking. I suppose you could experiment with adding a little fenugreek to include a nod to the sub-continent! Torie True comments that “grating your boiled egg is a revelation”. It certainly does cloud the avocado in an intriguing veil, but in my view it’s the mix of flavours; and the contrasting textures altogether which makes this humble open sandwich much more than a sum of its parts.

In any event, it’s a favourite of the Chief Taster… and many others.

For a similar, but more traditional take on this, go to avocado eggs.

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