Fudgy eggs with crunchy rice and nam jim
Thai dipping sauce and crunchy rice make this dish from ‘Good Eggs’ by Ed Smith a big winner
Fresh, feisty and featuring a plethora of pleasing textures, this is an extremely satisfying egg. Lemon and black pepper makes for a mellower nam jim than more typical lime and chilli-laced dipping sauces.
You can also consider squashing the eggs, Thai basil, nam jim and toasted rice within the folds of a flatbread, and supplementing (but ideally not replacing) the Thai basil with mint, coriander (cilantro), perilla and/or dill.
This recipe is an extract from Good Eggs: Over 100 Cracking Ways to Cook and Elevate Egg by Ed Smith (Quadrille).
Next, why not try more breakfast and brunch recipes from the House & Garden recipe archive?
