MOB Kitchen’s Onion Bhaji with poached egg
- Serves: 4
- Prep: 10mins
- Cook: 20mins
Spice up your brunch with these crispy bhajis - top with poached British Lion eggs for the best breakfast ever.
- 4 Red Onions
- Handful of Coriander Leaves
- 3cm Ginger, grated
- 1 Tsp Ground Coriander
- 1 Tsp Cumin Seeds
- 1 Tsp Curry Powder
- 1 Tsp Baking Powder
- 1 Tbsp Gram Flour
- 100ml Water
- 8 British Lion eggs
- Mango Chutney, to serve
- Slice your red onion, chop your coriander and grate your ginger.
- Add the red onion, ginger, 3/4 of the coriander leaves, ground coriander, cumin seeds, curry powder, baking powder, gram flour, a pinch of salt, and water into a mixing bowl. Mix the ingredients with your hands until combined.
- Pour a glug of vegetable oil into a frying pan. Take a small handful of the bhaji mixture and shape using your hands. Once the oil is hot, add your shaped bhajis into the pan and fry for a few minutes on each side, until crisp and golden brown. Set aside and repeat until all the bhaji mixture has been used
- Fill a large saucepan with water and bring to a boil. Add a pinch of salt, then stir the water with a wooden spoon to create a whirlpool effect. Crack your British Lion egg and gently lower into the centre of the pan. Cook for 3-4 minutes until your whites are set but your yolks are still beautifully runny. Repeat this step for each egg.
- Stack two bhajis on a plate and pop two poached eggs on top. Drizzle with mango chutney and sprinkle on the remaining coriander. Dig in!
Click on the stars to rate this recipe:
You might also like
Scrambled eggs with watercress
Scrambled egg with watercress is a delicious taste of spring.
Egg in a toast with tomato and feta
A runny egg in crispy toast will be your new favorite thing in the mornings! Chop up some tomatoes...
Crumpets with scrambled eggs
These scrambled egg crumpets get a kick with the addition of harissa.