Hard boiled eggs are one of my staple foods. I cook them up in batches then put them in the fridge until needed. I also love brussels sprouts and the occasional curry will sit very well in my stomach.
Put them together to come up with this dish of Curried Eggs and Brussels. Rather than serve rice, I chose to have a serving of roasted sweet potato wedges. It makes for a change from the normal way of serving a curry after all.
Eggs are perhaps my favourite food so I use them a lot. Brussels Sprouts are at the top of my list of green vegetables. Then add in some curry sauce for a really good dinner. This is a great dish to cook when time is short as it only takes a few minutes to prepare. Served with roasted sweet potato wedges as a change from the usual rice that would go with a curry.
- 2 hard boiled Eggs
- 8 Brussels Sprouts
- 125ml/½ cup prepared Curry Sauce
- Pre-heat the oven to 200°C/400°F/Gas Mark 6
- Pour half the curry sauce into an ovenproof dish around 15cm/6in in diameter.
- Add in the brussels sprouts. You will need to peel and cut off the tough base if using fresh. I hate that part so I tend to use frozen brussels.
- Stir so that the brussels are coated in the curry sauce. Arrange them around the edge of the dish.
- Shell the eggs then cut in hal lengthwise. Put them into the dish with the cut side down.
- Pour in the remaining curry sauce. Use a spoon to coat the eggs and add a little more curry to the brussels.
- Cover then put into the hot oven and cook for 30 minutes.
- Take from the oven and serve with your choice. As shown, I served this with sweet potato wedges.
This is another one of my recipes that can be quickly prepared from things cooked earlier. Half the secret to eating healthy is to prepare some things in advance so that fast alternatives are not a temptation when time is short.