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.
For a very simplified version, simply mix a little thick yoghurt with freshly chopped tarragon and a little lemon juice. Spread this on the buttered toast, and top with the floaty egg.
Avocado with floaty grated egg and brightness
Serves – 2
Ingredients
- 1 egg
- 1 ripe avocado
- 4 generous baby plum tomatoes
- 100g crumbled feta
- 2 large slices of wholemeal sourdough
- 4 tbsp walnut oil
- Salt, Urfa pepper flakes, or freshly ground black pepper
- A touch of brightness: a couple of spring onions; generous snip of chives; a sundried tomato; mini-diced salami
- A scattering of chopped dry-fried walnuts also goes well
Instructions
- Hard-boil the egg. Do this by boiling a kettle, pouring the just-boiled water into a small saucepan and bring it back to the boil. Put your eggs straight from the fridge into the boiling water. Reduce it to a simmer, and simmer for about ten minutes. Drain, pour over cold water until the egg is cool enough to touch, and peel. If you put the egg into directly boiling water in this way it will be easier to peel.
- Meanwhile cut the little plum tomatoes first into halves lengthways, and then roughly slice.
- Toast the bread.
- Peel and dice the avocado.
- Drizzle some walnut oil over the toast.
- Cover with the diced avocado.
- Cover the avocado with the diced tomatoes.
- Crumble over the feta.
- Add your touch of brightness, whatever it is.
- Sprinkle over some salt and Urfa pepper flakes… or ordinary freshly ground black pepper.
- Grate over the egg, making sure each serving gets its fair share of yolk and white. Or you can use a potato ricer if you have one.
- Drizzle over a bit more walnut oil… and, if you have them, scatter over a few dry-fried walnuts.
- Serve!
