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BOILED EGGS

WITH SPICED PITTA DIPPERS

SERVES 2

291 CALORIES PER SERVING

Eggs and soldiers were a favourite of mine when I was a child. Nowadays, I like to turn this classic into something more exciting with these spicy dippers. You can adjust the amount of spice to suit your taste buds – just a hint or hot, hot, hot!

10g softened butter

good pinch or 2 each of paprika, turmeric, ground cumin and ground coriander

4 medium eggs, at room temperature

1 pitta bread, sliced into fingers

salt and freshly ground black pepper

1 In a small bowl, mix together the butter and spices – add a pinch of each spice, then taste and add more if you like. Season with salt and pepper.

2 Preheat the grill and bring a medium saucepan of water to the boil. Once the water is boiling, carefully lower the eggs into the pan. Cook them for 4–5 minutes for soft yolks.

3 Meanwhile, grill the pitta fingers on one side, then spread a little of the spicy butter over each of them. Serve the pitta fingers with the boiled eggs and enjoy dipping them into the golden yolks.