Egg Curry Smash Tub
Creamy mashed egg spread with mild curry powder, mango chutney, and Greek yogurt, batch-prepped for an Indian smash tub scooped onto sourdough toast.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Chop fresh coriander and slice scallion. In a medium bowl, whisk Greek yogurt, mango chutney, curry powder, turmeric, cumin, ground coriander, lemon juice, salt, and black pepper until smooth and fragrant.
Boil
Place whole eggs and egg whites in a small saucepan, cover with cold water by 2cm. Bring to a hard simmer over medium-high heat, then reduce to low and cook 9 minutes until hard-set.
Finish
Drain eggs and transfer to ice water for 5 minutes to stop cooking. Peel and roughly chop—whole eggs yolks and all, egg whites fine. Fold into the dressing with fresh coriander and scallion, keeping texture and even coating. Transfer to an airtight tub and refrigerate up to 3 days.
Plate
Toast 1 slice wholemeal sourdough per serving. Scoop roughly 130g of the egg smash onto each toast, scatter extra fresh coriander at the table, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.