- 0:15 Prep
- 0:20 Cook
- 6 Servings
- Advanced
Try a uniquely Indian version of bacon and eggs for breakfast.
Ingredients
- 500ml Massel chicken style liquid stock
- 1 1/2 cups white long-grain rice
- 50g butter
- 1 onion, finely chopped
- 8 rashers rindless bacon, chopped
- 6 fresh curry leaves*
- 1/2 teaspoon ground cumin
- 2 teaspoons panch phora* (optional)
- 1/2 teaspoon paprika
- Pinch of curry powder
- 4 tablespoons cream
- 2 avocados, cubed
- 3 tablespoons chopped fresh chives
- 4 hard-boiled hen or 12 quail eggs*, halved
Method
- Step 1Place the stock in a saucepan over high heat and bring to the boil. Reduce heat to medium and add the rice and 1 teaspoon of salt. Cook for 10 minutes or until tender. Drain and refresh under cold water. Set aside (this is best done the night before).
- Step 2Heat the butter in a frying pan over medium heat and add the onion and bacon.
- Step 3Cook, stirring, for 3-4 minutes or until onion is soft and bacon starts to crisp. Add the curry leaves, cumin, panch phora, paprika and the curry powder and cook for a further 30 seconds to allow the flavours to develop. Add the rice and cook, stirring, for about 1 minute to heat through. Add the cream and avocado and stir through 2 tablespoons of chives and the eggs.
- Step 4Garnish with remaining chives and serve warm.
- Low carb
- Low sugar
- Lower gi
Nutrition
2640 kj
Energy
41g
Fat Total
16g
Saturated Fat
3g
Fibre
22g
Protein
198mg
Cholesterol
1229.11mg
Sodium
2g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
* Fresh curry leaves are available from good greengrocers. Panch phora is an Indian spice blend also known as “Indian five spices” and is available from specialist herb and spice stores. Quail eggs are available from farmers’ markets and good delis.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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