Spiced Cream Eggs

Name: Spiced Cream Eggs
Ingredients: salt; lovage or chervil leaves, chopped, to garnish; 1 tablespoon (15 ml spoon) tomato purée; 1 tablespoon (15 ml spoon) desiccated coconut; lovage or chervil leaves, chopped, to garnish; 8 medium-size – large eggs (size 2–3), hard-boiled; 4 whole pods of cardamom; 2 teaspoons (2 x 5 ml spoon) coriander seeds; 1 small, fresh green chilli, seeds removed under running water and chopped finely; 2 oz (50 g) butter; 2 pint (300 ml) double cream; 3 cloves of garlic, chopped finely

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

These will add an exotic touch to your meal, yet they are simple to prepare. The hard-boiled eggs are sliced and then blanketed under a creamy spiced sauce; pink with a hint of tomato.

Ingredients

8 medium-size – large eggs (size 2–3), hard-boiled
2 teaspoons (2 x 5 ml spoon) coriander seeds

Starter
Vegetarian

Method

Peel the hard-boiled eggs and slice in quarters lengthways. Arrange the slices in a circular pattern in a shallow, round serving dish. Put the coriander seeds and the whole cardamom pods in a coffee grinder and grind until fine. Melt the butter in a saucepan, add the chopped chilli and chopped garlic and cook gently for a minute or two. Add the ground coriander and ground cardamom; then cook fo