By Devi Poojari
Bored of the usual boiled eggs and toast for breakfast? This eggy and creamy spread works like a charm to make any breakfast taste amazing, when a generous portion of it is spread on toast.
2 boiled eggs ½ teaspoon coriander seeds ½ teaspoon black peppercorns ½ teaspoon fennel seeds 2 tablespoons mayonnaise 2 teaspoons whole grain/yellow mustard ¼ teaspoon paprika 1 jalapeno, finely chopped 1 tablespoon fresh coriander, chopped finely Salt to taste
In a dry pan, toast the coriander, black peppercorns and fennel seeds until they turn aromatic and grind to a fine powder.
Add the mayonnaise, mustard, paprika, jalapeno, spice mix powder and salt to a bowl and mix well.
Grate the boiled eggs into this mixture and check for seasoning; adjust, if necessary.
Grate the boiled eggs into this mixture and check for seasoning; adjust, if necessary.