Sunday Schmooze

With curried egg salad, kimchi, and crushed potato chips on a bagel, this may be the best breakfast sandwich you can get your hands on.

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Mar 3 2018, 3:00pm

Servings: 4
Prep: 15 minutes
Total: 25 minutes

Ingredients

for the eggs:
6 large eggs
1 cup mayonnaise
1 1/2 tablespoons curry powder
1 tablespoon fresh lemon juice
1 teaspoon toasted and ground cumin seeds
kosher salt and freshly ground black pepper, to taste

for the potato chip dukkah:
1/2 cup blanched almonds
1/4 cup pumpkin seeds
2 tablespoons sesame seeds
2 cups canola oil
1/2 cup curry leaves

for serving:
4 bagels, toasted
kimchi
salt and vinegar chips
rocket fuel sauce or A1 sauce
fresh cilantro leaves

Directions

1. Make the eggs: Bring a medium pot of water to a boil. Carefully add in the eggs and boil for 10 minutes. Remove from heat and run under cold water until cold, then peel the eggs. Break the eggs up in a large mixing bowl until chunky, then stir in the remaining ingredients and season with salt and pepper.

2. Make the potato chip dukkah: In a large skillet, toast the almonds, pumpkin seeds, sesame seeds, and coriander seeds over medium heat until golden and fragrant, 4 to 5 minutes. Remove from heat and cool. Grind the seeds in a food processor until it resembles a coarse breadcrumb consistency, then transfer to a mixing bowl along with the potato chips.

3. Heat oil in a small skillet over medium-high. Add the curry leaves and cook until crisp, about 30 seconds. Drain immediately over a fine mesh sieve set over a heatproof bowl and cool. Add to the bowl with the ground seeds and mix well to combine.

4. To serve: Divide bagels between plates and top with curried egg mixture. Top with kimchi, rocket sauce, dukkah, potato chips, and cilantro leaves.