Eggonomics

Preparation: 10 mins
Cooking: 25-30 mins
Serves 4

30ml/2 tbsp vegetable oil
1 large onion, sliced
2.5cm piece root ginger
2 cloves garlic, crushed
350g/12oz butternut squash, deseeded and diced
30ml/2 tbsp medium curry paste
175g/6oz basmati rice
100g/4oz red lentils
75g/3oz raisins
900ml/1½pt vegetable stock
Salt and freshly ground black pepper
6 large British Lion eggs
45g/3 tbsp fresh coriander, chopped (optional)

1. Heat the oil in a large pan, add the onions and sauté for 4-5 mins or until golden. Stir in the ginger, garlic and butternut squash and sauté for 2 mins.

2. Add the curry paste, rice, lentils, raisins and stock and bring to the boil. Cover and simmer for 10-15 mins or until the squash and rice are tender.

3. Meanwhile, place the eggs in a medium pan, cover with water and bring to the boil. Simmer for 7 mins. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Cut the eggs into quarters.

4. Remove the lid from the rice and give it a good stir - most of the liquid should have been absorbed by the rice. Adjust the seasoning, stir in the coriander and eggs. Cover again for 1-2 mins to heat through the eggs before serving.

Cook's notes
There’s no need to peel the butternut squash - the skin becomes soft enough to eat during cooking. Just give it a good wash before you start.




	For our full range of recipes visit www.eggrecipes.co.uk Preparation: 10 mins Cooking: 25-30 mins Serves 4 30ml/2 tbsp vegetable oil 1 large onion, sliced 2.5cm piece root ginger 2 cloves garlic, crushed 350g/12oz butternut squash, deseeded and diced 30ml/2 tbsp medium curry paste 175g/6oz basmati rice 100g/4oz red lentils 75g/3oz raisins 900ml/1½pt vegetable stock Salt and freshly ground black pepper 6 large British Lion eggs 45g/3 tbsp fresh coriander, chopped (optional) 1. Heat the oil in a large pan, add the onions and sauté for 4-5 mins or until golden. Stir in the ginger, garlic and butternut squash and sauté for 2 mins. 2. Add the curry paste, rice, lentils, raisins and stock and bring to the boil. Cover and simmer for 10-15 mins or until the squash and rice are tender. 3. Meanwhile, place the eggs in a medium pan, cover with water and bring to the boil. Simmer for 7 mins. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Cut the eggs into quarters. 4. Remove the lid from the rice and give it a good stir - most of the liquid should have been absorbed by the rice. Adjust the seasoning, stir in the coriander and eggs. Cover again for 1-2 mins to heat through the eggs before serving. Cook's notes There’s no need to peel the butternut squash - the skin becomes soft enough to eat during cooking. Just give it a good wash before you start.