Eggonomics

Preparation: 10 mins
Cooking: 20-25 mins
Serves 4

30ml/2 tbsp vegetable oil
1 onion, sliced
15ml/1 tbsp medium curry paste
225g/8oz basmati rice
600ml/1pt vegetable stock
6 large British Lion eggs
175g/6oz frozen peas
1 (175g) pack peppered mackerel fillets, skinned and flaked
30g/2 tbsp chopped fresh parsley (if desired)
30ml/2 tbsp natural yogurt

1. Heat the oil in a medium pan, add the onion and sauté for 3-4 mins or until golden. Add the curry paste and rice and stir until coated. Add the stock, cover and simmer for 6 mins. Stir in the peas and simmer for a further 4 mins or until the rice and peas are tender, adding a little more water if the rice begins to stick.

2. 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.

3. Stir the mackerel, parsley and yogurt through the rice, cover for a couple more minutes to heat through, before serving with wedges of lemon.




	For our full range of recipes visit www.eggrecipes.co.uk Preparation: 10 mins Cooking: 20-25 mins Serves 4 30ml/2 tbsp vegetable oil 1 onion, sliced 15ml/1 tbsp medium curry paste 225g/8oz basmati rice 600ml/1pt vegetable stock 6 large British Lion eggs 175g/6oz frozen peas 1 (175g) pack peppered mackerel fillets, skinned and flaked 30g/2 tbsp chopped fresh parsley (if desired) 30ml/2 tbsp natural yogurt 1. Heat the oil in a medium pan, add the onion and sauté for 3-4 mins or until golden. Add the curry paste and rice and stir until coated. Add the stock, cover and simmer for 6 mins. Stir in the peas and simmer for a further 4 mins or until the rice and peas are tender, adding a little more water if the rice begins to stick. 2. 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. 3. Stir the mackerel, parsley and yogurt through the rice, cover for a couple more minutes to heat through, before serving with wedges of lemon.