Breakfast & Brunchbonappetit4.5
Curried Egg Tartines
Fried bread is good. A slice of fried bread piled with creamy, curried egg salad is even better.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●skillet
📝 Preparation Steps
1
Using a slotted spoon, carefully lower eggs into a large saucepan of gently boiling water one at a time. Cook, adjusting heat as needed to maintain a gentle boil, ⏱️ 9 minutes. Transfer eggs to a bowl of ice water and let cool, about ⏱️ 10 minutes.
large eggs8
2
Meanwhile, place radishes (if using), herbs, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Drizzle lemon juice over and toss to combine; set herb salad aside.
radishes, trimmed, thinly sliced (optional)3
3
Separate dark green tops from scallions and thinly slice; set aside. Thinly slice remaining white and pale green parts; set aside separately.
4
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket; discard shells. Coarsely chop eggs (keep pieces large).
large eggs8
5
Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add 2 slices of bread and cook until golden and crisp underneath, about ⏱️ 4 minutes. Transfer to plates and arrange fried side up. Repeat with another 1 Tbsp. oil and remaining slices of bread.
6
Heat remaining 1 Tbsp. oil in same skillet and cook curry powder and reserved scallion white and pale green parts, stirring occasionally, until slightly softened and fragrant, about ⏱️ 3 minutes. Transfer scallions to a large bowl, add mayonnaise, mustard, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and mix to combine. Add eggs and reserved scallion greens and gently fold to envelop eggs in dressing.
large eggs8
7
To serve, top fried bread with egg salad and herb salad. Sprinkle with sea salt and Aleppo-style pepper. Do ahead: Egg salad can be made 3 days ahead. Cover and chill.
Aleppo-style pepper (for serving)
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