Eggs in a Vegetable Mulligatawny Sauce

The other day, I made a thick, creamy and spicy vegetable Mulligatawny soup. Delicious the first day, it tastes even better the second day when the flavors have mingled longer. The second day is then a great opportunity to use it as a sauce for serving hard-boiled eggs in, and makes for a delightfully simple and attractive dish.

Eggs in a Mulligatawny Sauce

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Indian Published on May 27, 2007 Hard-boiled eggs served in a creamy, spicy and fragrant Mulligatawny soup sauce Print this recipe Ingredients: 1 tablespoon butter or oil 1/2 teaspoon brown mustard seeds 4 to 5 cups (1 batch) vegetable Mulligatawny soup 6 to 8 hard-boiled eggs, peeled and halved lengthwise sea salt to taste fresh ground black pepper to taste squeeze of fresh lime or lemon juice Instructions: Heat the butter or oil in a medium saucepan over medium-high heat. When hot, add the mustard seeds. As soon as they begin to splutter and pop — less than a minute — add the soup and bring to a simmer. Ladle the sauce into shallow serving dishes. Put the eggs in the sauce, cut sides up so that the tops rise above the sauce. Sprinkle the dish with some salt and pepper and sprinkle with lime or lemon juice. Makes 3 to 4 servings

Posted by Hodie J