We had a weekend to ourselves and then for the following week we had house guests, as Hungry Male and some friends were taking part in the 90 Mile Classic IRB race. For those of you uneducated in Surf Life Saving language, this was an event where they raced one of the orange surf boats 88km down 90 mile beach, with a couple of transition stages in between. I was the support driver and had to follow them down the beach and make sure their petrol was ready at the transition stages. It was really nice getting to head further north for a weekend, even if it was quite a busy one, as I have never been up that way before and we even had enough time to go to Cape Reinga.
Because I was trying to catch up from a hectic weekend, necessity was the mother of invention when it came to lunches, as it was mostly a case of trying to figure something out from what I had in the cupboard and fridge. These eggs were one of my creations.
I was actually a little obsessed with eggs this week and I had these on crackers, in salads and on toast. They were really a bit of a life saver. I boiled up a bunch of eggs on Monday night and that did me for almost the rest of the week.
Now I haven't quite perfected the easy-to-peel boiled egg yet, so if anyone has any tips please tell me! This batch I added a little baking soda to the water and peeled them under cold water, however, the shell still took a bit of the egg white off with it.
So if you are stuck for lunch or snack inspiration, give these a go!
4 eggs, at room temperature
1 tsp smoked paprika
2 tsp sesame seeds
1 tsp cumin seeds
Place the eggs in a saucepan with a pinch of baking soda and bring to the boil. Reduce heat to a gentle boil and boil the eggs for 6 minutes. Remove the saucepan from the heat then put the eggs immediately into cold water. Once the eggs are cool to touch, gently peel them while holding under running water.
On a small plate, place the paprika, sesame seeds and cumin seeds. Roll the eggs in the spice mix until well coated. Serve on toast, on crackers or in salads.