Spiced Coconut Egg Curry

This is a quick and easy creamy egg curry to serve over rice. Perfect for a casual, mid week meal, when you want something on the table quickly, or serve for brunch. You will find hollandaise sauce in supermarkets. From the Australian culinary magazine, 'Delicious'.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  ounces butter
• 2  medium onions, thinly sliced
• 2 -3  teaspoons  good-quality mild curry powder
• 8  fresh curry leaves
• 7  ounces  hollandaise sauce
• 7  ounces coconut cream
• 7  ounces heavy cream or 7  ounces  thickened  cream
• 1⁄2 cup  vegetable stock or 1⁄2 cup water
• 2  tablespoons lemon juice, plus
• 2  teaspoons lemon juice
• 8  hardboiled egg
• 4  spring onions, sliced diagonally (green)
•  paprika, to garnish
•  toasted shaved coconut, to garnish (optional)

Directions

1. Melt butter in a pan over low to medium heat, add thinly sliced onions and reduce heat to low.
2. Saute onions, stirring, for 6- 8 minutes until softened- do not allow them to brown.
3. Add the curry powder and leaves and cook a further minute.
4. Stir in the hollandaise sauce, coconut cream, heavy cream, stock and lemon juice, and heat gently.
5. Peel eggs, halve them vertically, and pop into the sauce with half the green onions.
6. Finish heating through gently, being careful not to break up the eggs.
7. Serve on rice, garnished with remaining green onion, a sprinkling of paprika and some toasted coconut shavings if desired.