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Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel.
Info
Preparation time:
15 min
Cooking Time:
n/a
Ready In:
15 min
Level of Difficulty:
Easy
Servings:
2
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kingDee Telaah fooddiva resourceful7
Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel.

Egg & mango chutney flatbreads

Posted in: Breakfast / Brunch
Sun, Sep 3, 2017, 19:53, 1 Year ago
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5 out of 5 with 1 ratings
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Directions

Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel. Meanwhile, put a large non-stick frying pan on a medium-high heat. In a bowl, mix the flour with a little pinch of sea salt, 4 tablespoons of yoghurt and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook for 3 minutes, or until golden, turning halfway.

Dot the mango chutney and remaining yoghurt over the breads. Halve the soft- boiled eggs and arrange on top, smashing them in with a fork, if you like. Finely slice the chilli and scatter over (as much as you dare!), drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.

Ingredients

4 large free-range eggs100 g self-raising flour , plus extra for dusting6 tablespoons natural yoghurt2 tablespoons mango chutney1 fresh red chilli

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