This year I was able to share some extraordinary delights with my mother and family, including my very dear friend Jackie! I created a brunch that had a little bit of everything for everybody and the menu went something like this....
Strawberry Strata ~ Son-In-Law Eggs ~ Crescent Rolls
1 can coconut milk
1 tbsp Thai red curry paste
1 tsp chopped lemon grass
1 tbsp fish sauce
1 tbsp brown sugar
1 lime, juiced
6 eggs, soft boiled
2 tbsp peanuts, chopped
1 green onion, sliced
In a small saucepan over medium high heat, reduce half of the can of coconut milk until it splits into oil. Add the curry paste and the lemongrass to the oil and cook for about 1 minute. Reduce the heat and add the rest of the coconut milk, fish sauce, brown sugar and lime juice. Continue cooking, stirring frequently, until the sauce is a creamy consistency. Keep sauce warm.
Heat a couple of inches of oil in a small saucepan over high heat. Once heated carefully add two eggs at a time to the oil and fry until the outer white turns golden brown and expands int a crisp honeycomb texture. Placed fried eggs on a paper towel prior to placing in a small serving dish. Spoon on prepared sauce, sprinkle with chopped peanuts and green onion.
I tell people about these eggs and they look at me like I was crazy for deep frying the egg - I thought I was too! Who ever heard of such a thing? Not to mention deep frying anything is pretty much never mentioned in this house!
It being Mother's Day and all - yes, I used every extra point I had and probably points leftover from last week and the week before! This one tasty, delightful morsel alone is 8 points plus per warm, comfortable egg!
Note: This is a bit spicy! Okay, it's a lot spicy! Use less curry paste to tone down the heat but I wouldn't omit it completely.