Recipe by Kricket head chef, Will Bowlby
12 local, large free-range brown eggs
1 large red onion, finely chopped
3 green chillies, finely chopped
1 bunch of fresh coriander, finely chopped
200g (7oz/scant 1 cup) unsalted butter
1 tablespoon cumin seeds
1 handful of fresh curry leaves
1 teaspoon ground turmeric
4 slices of sourdough bread
12 slices of lardo
400g (14 oz) Berkswell Cheese, finely grated
Sea salt, to taste
Micro coriander to garnish (optional)
500g (1 lb 2 oz) banana shallots, thinly sliced into rings
200ml (7 fl oz/scant 1 cup) pickling liquor
To make the pickled shallots, steep the shallots in the pickling liquor for 1-2 hours at room temperature, then keep in the refrigerator until needed.
Whisk the eggs in a bowl with the red onion, green chillies and coriander.
Reserve a little of the butter for the toast and melt the remainder gently in a frying pan (skillet). Add the cumin seeds, curry leaves and turmeric and cook over a medium heat for 30 seconds or so, stirring, until the spices are fragrant.
Add the egg mixture, reduce the heat and cook very gently, stirring continuously with a spatula or a wooden spoon, for about 3-4 minutes until the eggs are just cooked but still soft. Season to taste with salt and remove from the heat.
Toast the sourdough bread and spread with the reserved butter. Spoon the egg mixture on the toast, top with a slice of lardo, a sprinkle of grated cheese, a few slices of the pickled shallots and garnish with micro coriander leaves (if using)