How to Boil an Egg, the new book by Rose Carrarini, founder of the Anglo-French Rose Bakery, promises “84 ways to turn nature’s humble hero into breakfast, lunch or tea.”
This dish–Lacy Eggs Over Vegetables–would work as any of the three main meals of a day. Its “lacy” egg topper adds a little drama to an otherwise simple comfort-food dish.
Lacy Eggs Over Vegetables
You will need a great vegetable stew for this dish. I have suggested a basic, slightly curried version, but you can add zucchini, celery, parsnips and anything you like. A delicious ratatouille is just as good, or you can simply combine your favourite vegetables.
Serves 4
1-2 tbsp (15-25 mL) olive oil
1 medium onion, diced
1-2 dried chillies, crushed
2 garlic cloves, mashed
1 teaspoon (5 mL) curry powder
Pinch of sugar (optional)
2 tomatoes, peeled, seeded and diced
1 small head of cauliflower, cut into small florets
1 ¼ cups (300 mL) vegetable stock
3-4 tbsp (45-60 mL) chopped, fresh cilantro
2 eggs
Salt and ground black pepper
Heat 1 ½ tbsp of the oil in a pan, add the onion and cook over low heat, stirring occasionally for 5-8 minutes, until softened.
Add the leek and chillies, season with salt and pepper and continue cooking gently, stirring occasionally, until soft.
Add the garlic, stir in the curry powder and add the sugar, if you want to take away the bitterness of the curry.
Add the tomatoes and cook until most of the liquid has evaporated, then add the cauliflower florets and vegetable stock. Continue to cook gently until most of the stock has cooked off and the cauliflower is tender.
Taste and adjust the seasoning, if necessary, and add the chopped coriander. Keep warm while you prepare the eggs.
Lightly beat the eggs in a jug, without making them frothy.
Heat the remaining olive oil in a frying pan or skillet over medium heat. When the pan is hot, reduce the heat and wipe off excess oil with paper towels.
Drizzle in some of the beaten egg to create a lace pattern—it will cook very quickly.
Lift out carefully with a spatula and keep warm while you cook the remaining egg in the same way.
Divide the vegetable stew among 4 plates or bowls, top with the egg lace and serve.
From How to Boil an Egg, by Rose Carrarini, Phaidon, 2013
