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Emile Henry & you
Ingredients
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- 2 eggs (average size) at room temperature
- 20g / ¾ cup baby spinach shoots
- 80g / ¾ cup coconut cream
- 150g / 5 oz fresh salmon fillet or tofu
- 15-20g / 1-2 tsp (to taste) red or green curry paste
- 5g / 1/3 cup fresh coriander leaves
- Coarse salt
Preheat the oven to 200°C/390°F.
Chop the spinach shoots and coriander and put to one side in a bowl.
Cut the salmon fillet into cubes of around 1 cm, add them to a bowl and add the curry paste and coconut cream.
Mix together and divide the mixture between 2 ‘Egg Nests’, leaving a hollow in the middle for the egg.
Break the egg and gently pour it into this hollow.
Close the lid and cook for 11 minutes at 200°C/390°F.
Once cooked, leave to rest for 5 minutes with the lid on. Then remove the lid, add a pinch of coarse salt, and sprinkle a few fresh herbs over the top before serving.
