Servings: 4 serving
Equipment
Ingredients
- 6 large organic free-range eggs
- 2 tablespoons ghee clarified butter
- 1 tablespoon fresh turmeric, finely grated
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon ground black pepper
- 2 tablespoons plain, unsweetened yogurt
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon lemon juice, freshly squeezed
- Pinch of Himalayan pink salt optional
- 4 large croissants, made from spelt or ancient grain flour
- Unsweetened coconut oil for spreading
- Fresh lettuce leaves, romaine or butter lettuce optional
Instructions
- Begin by gathering six large, organic free-range eggs to ensure a high-quality, sattvic preparation. Place the eggs in a medium-sized saucepan and cover them with cold water by about an inch.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer and cook the eggs for 9 to 10 minutes for a firm yet tender yolk, ideal for salad.
- Prepare an ice water bath in a large bowl while the eggs are cooking.
- As soon as the eggs are done, use a slotted spoon to transfer them to the ice bath to halt the cooking process. Let them sit for about 5 minutes to ensure they are thoroughly cooled.
- Peel the cooled eggs, then use an egg chopper or a sharp knife to cut the eggs into small, even-sized pieces. Place the chopped eggs into a medium mixing bowl.
- Add one teaspoon of ground coriander, half a teaspoon of cumin, and a quarter teaspoon of ground black pepper to the saucepan and stir constantly for about 30 seconds to blooming the spices. Remove from heat.
- Stir two tablespoons of plain, unsweetened yogurt into the spice mixture until well combined to form the base of your curried dressing. Yogurt should be chosen for its cooling and digestive qualities, in adherence to sattvic principles.
- Pour the curried yogurt dressing over the chopped eggs. Add a tablespoon of freshly chopped cilantro and a teaspoon of freshly squeezed lemon juice to the mixture.
- Gently fold everything together, being careful not to overmix to maintain the delicate texture of the eggs. Season with a pinch of Himalayan pink salt to taste if desired.
- Select four large, high-quality croissants made from spelt or ancient grain flour. Slice each croissant horizontally, being careful not to cut all the way through.
- Open the croissants and spread a thin layer of unsweetened coconut oil on the cut sides of each croissant for added moisture and flavor.
- Spoon a generous portion of the curried egg salad onto the bottom half of each croissant. If desired, layer with fresh, crisp lettuce leaves, such as romaine or butter lettuce, to introduce an element of texture.
- Carefully close the croissants, pressing lightly to ensure the egg salad stays in place without exiting the sides.
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06/10/2024 12:05 pm GMT
