The Sunday plate that makes people cancel their afternoon. Soft eggs on warm roti, hot smoked trout, a spoon of dal, and Bombay Chilli Crunch doing exactly what the jar was built for. The cashews and curry leaves make it taste like you were up early.
25 minutes. Serves 2.
Ingredients
- 4 eggs
- 2 roti
- 150g hot smoked trout or salmon
- 1 cup cooked dal or lentils
- 2 dessertspoons Plateit Bombay Chilli Crunch
- 1 tbsp butter
- Handful of microgreens
- ½ lemon
Method
- Warm the roti in a dry pan until it puffs and chars in spots.
- Soft scramble the eggs in butter over low heat. Pull them just before set.
- Warm the dal and spoon it onto the roti. Pile on eggs and flaked trout.
- Spoon Bombay Chilli Crunch over. Microgreens, a squeeze of lemon.
Tip: The crunch goes on at the end, off the heat. Cooking it dulls the cashews and curry leaves.
