Indian · Breakfast
Egg Curry Smash Tub
Creamy mashed egg spread with mild curry powder, mango chutney, and Greek yogurt, batch-prepped for an Indian smash tub scooped onto sourdough toast.
$
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
385Calories
28gProtein
14gFat
38gCarbs
8gSugar
4gFiber
580mgSodium
165mgChol
Goes well with
Kingfisher LagerKingfisher Lager — A crisp, refreshing b...
local
Mango LassiMango Lassi — A cooling, creamy pairing...
international
Instructions
1
Prep
Chop fresh coriander and slice scallion. In a medium bowl, whisk Greek yogurt, mango chutney, curry powder, turmeric, cumin, ground coriander, lemon juice, salt, and black pepper until smooth and fragrant.
2
Boil
Place whole eggs and egg whites in a small saucepan, cover with cold water by 2cm. Bring to a hard simmer over medium-high heat, then reduce to low and cook 9 minutes until hard-set.
3
Finish
Drain eggs and transfer to ice water for 5 minutes to stop cooking. Peel and roughly chop—whole eggs yolks and all, egg whites fine. Fold into the dressing with fresh coriander and scallion, keeping texture and even coating. Transfer to an airtight tub and refrigerate up to 3 days.
4
Plate
Toast 1 slice wholemeal sourdough per serving. Scoop roughly 130g of the egg smash onto each toast, scatter extra fresh coriander at the table, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 large whole eggs
- 3 large egg whites
- 60g (2.1 oz) full-fat plain Greek yogurt
- 1 tbsp Patak's Original Mango Chutney
- 0.75 tsp mild curry powder
- 0.25 tsp ground turmeric
- 0.25 tsp ground cumin
- 0.125 tsp ground coriander
- 1 tbsp fresh coriander leaves
- 1 scallion
- 0.5 tbsp fresh lemon juice
- 0.25 tsp fine sea salt
- 0.125 tsp cracked black pepper
- 2 slices wholemeal sourdough