Thursday, April 23, 2015

Eggs, for fortifying


I've had this thing with eggs, lately.

This was breakfast: two long-boiled eggs (8 minutes) and Cape Malay papadums that I brought back from Cape Town. They're delicious (Pick 'n Pay, Capetonians: Spice brand, 'Cape Malay chilli poppadums').

You fry them in grapeseed oil for about 10 seconds, drain them and that's it. I know. FRY! There's a kick of spice in them, which goes beautifully with the eggs.

The coffee must be good, the milk hot.

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