Name: Spiced Cream Eggs
Yield: Serves 6–8
Ingredients: 2 pint (300 ml) double cream; 1 tablespoon (15 ml spoon) desiccated coconut; salt; 4 whole pods of cardamom; lovage or chervil leaves, chopped, to garnish; 1 tablespoon (15 ml spoon) tomato purée; 2 teaspoons (2 x 5 ml spoon) coriander seeds; 2 oz (50 g) butter; 3 cloves of garlic, chopped finely; 8 medium-size – large eggs (size 2–3), hard-boiled; 1 small, fresh green chilli, seeds removed under running water and 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

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

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Spiced Cream Eggs

Ingredients

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