The other day, I made a thick, creamy and spicy
vegetable Mulligatawny soup. Delicious the first day, it tastes even better the second day when the flavors have mingled longer. The second day is then a great opportunity to use it as a sauce for serving hard-boiled eggs in, and makes for a delightfully simple and attractive dish.
 Eggs in a Mulligatawny Sauce |
Recipe by Lisa Turner
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Cuisine: Indian
Published on May 27, 2007
Hard-boiled eggs served in a creamy, spicy and fragrant Mulligatawny soup sauce
Ingredients:
- 1 tablespoon butter or oil
- 1/2 teaspoon brown mustard seeds
- 4 to 5 cups (1 batch) vegetable Mulligatawny soup
- 6 to 8 hard-boiled eggs, peeled and halved lengthwise
- sea salt to taste
- fresh ground black pepper to taste
- squeeze of fresh lime or lemon juice
Instructions:
Heat the butter or oil in a medium saucepan over medium-high heat. When hot, add the mustard seeds. As soon as they begin to splutter and pop — less than a minute — add the soup and bring to a simmer. Ladle the sauce into shallow serving dishes. Put the eggs in the sauce, cut sides up so that the tops rise above the sauce. Sprinkle the dish with some salt and pepper and sprinkle with lime or lemon juice.
Makes 3 to 4 servings |
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Nice Leftover Tuesdays creation! Looks like it would also be a good way to use us some eggs...
ReplyDeleteSoup always tastes better on the second day, in fact there is a restaurant here that advertise second day soup. That looks like a tasty accompliment to the eggs! The eggs are a good colour too. The free range, organic eggs we have been buying are a bit tastless and don't have that lovely coloured yolk!
ReplyDeleteIt was a tasty dish indeed. Whenever possible, I purchase local free range, organic eggs. I very much value my supplier. You should ask your supplier what they feed their chickens.
ReplyDeleteLisa, who does supply your local free range eggs? In London area I mean.
ReplyDeleteThanks!
Hi Heather;
ReplyDeleteWhenever possible, I buy my eggs from Grains and Beans on 268 Piccadilly Street, just off Richmond Street. For that matter, I buy most of my food from there, including organic dairy, grains, beans, and anything else Conrad stocks. I highly recommend you visit the store.