Japanese Curry Eggs

Ingredients

Instructions

1. 1

   Cook the eggs: Boil your eggs for 7 minutes, then transfer them to an ice bath to stop cooking. Peel once cooled.

2. 2

   Prep aromatics and bacon: Slice the bacon and scallion.

3. 3

   Cook the bacon: Brown the bacon in a pan, then remove and set aside.

4. 4

   Sauté aromatics: In the bacon fat, sauté the white part of the scallion, garlic, and ginger until fragrant.

5. 5

   Cook the curry: Add the Japanese curry block to the pan and melt it, stirring until it browns slightly.

6. 6

   Add water: Pour in enough water to create a sauce and stir until smooth.

7. 7

   Combine eggs: Add the peeled eggs to the sauce and coat them evenly.

8. 8

   Serve: Plate the eggs and sauce over rice. Garnish with scallion greens and the cooked bacon.