Easter Brunch — Eggs Three Ways

14 ingredients
4 steps

Ingredients

  • 1 tbsp mayonnaise
  • 1/2 cup creme fraiche or sour cream
  • 1-2 tbsp curry powder, according to taste
  • 3.5 oz cooked and peeled shrimp or prawns
  • 14-16 None eggs, 4 hardboiled peeled and halved; 6 beaten; 4-6 set aside for frying
  • 3 tbsp vegetable oil
  • 1 None red, 1 yellow and 1 green pepper, deseeded and diced
  • 8 None scallions, sliced
  • 3.5 oz cherry tomatoes, halved
  • 8-12 slices bacon
  • 4-6 slices white bread
  • 3 oz Gouda, sliced
  • 2 1/3 tbsp fresh chives, little reserved for garnish, remainder finely chopped
  • None None Fresh thyme, for garnish

Directions

  1. 1
    In a bowl, mix the mayonnaise, creme fraiche and curry powder. Season with salt and black pepper. Stir in the shrimp and spoon over the halved boiled eggs.
  2. 2
    Season the 6 beaten eggs with salt and black pepper. Heat 1 tbsp oil in a pan and cook the peppers and scallions until softened. Pour in the eggs and cook gently until they begin to set, then add the tomatoes and scramble until cooked. Remove from the heat and keep warm.
  3. 3
    In a separate frying pan, heat 1 tbsp oil and fry the bacon until crispy. Remove from the pan and keep warm. Wipe out the pan, then heat 1 tbsp oil and fry the remaining 4-6 eggs. Remove from the pan and keep warm.
  4. 4
    To plate, toast the bread in a toaster, then cut into hearts with a large heart-shaped pastry cutter. Cut small and medium-sized hearts from the cheese. Arrange the toast on serving plates and top with the cheese and fried eggs. Add the shrimp and hard-boiled eggs, sprinkling with the chives. Garnish with chive stems and thyme. Spoon the scrambled eggs and bacon on to platters and serve.

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