Lunch Box Fillers - Tiffin Eggs
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 7 large eggs
- 2 tablespoons olive oil
- 1 onion, chopped
- 250 g grated carrots
- 2 tablespoons korma curry paste
- 200 g granary breadcrumbs
- 85 g roasted cashews
directions
- Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 minutes, then cool quickly in cold water. Carefully shell.
- While the eggs are cooling, heat the oil, fry the onion for 5 minutes, then add the carrot and cook for 10 minutes more until soft. Stir in the curry paste and fry for a few minutes more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
- Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
- Heat oven to 190°C/fan 170°C/gas 5, then bake the eggs for 15-20 minutes Cool for 5 minutes, then carefully cut in half using a very sharp knife.
- Serve with a bowl of mango chutney and a salad to make a main meal if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...