Sri Lankan Brunch Delight: Coconut Milk Rice Bowl with Egg Hoppers and Smoked Salmon

Allergens

Eggs, Fish (from smoked salmon)

Ingredients

• 1 cup uncooked Basmati rice
• 2 cups coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 6 large eggs
• 2 tbsp coconut oil
• 1 tsp sugar
• Salt to taste
• 8 oz smoked salmon, flaked
• Freshly ground black pepper
• 3 green onions, thinly sliced
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Cook the rice according to package instructions using coconut milk instead of water. Let it cool.
2. In a non stick pan, make egg hoppers batter by mixing together eggs, sugar, and a pinch of salt. Heat 1 tbsp of coconut oil in the pan and pour the batter to form hoppers. Cook on medium heat until golden brown. Repeat for all six servings.
3. Gently fold the cooked rice with chickpeas, flaked smoked salmon, and season with salt and pepper to taste.
4. Place a portion of the rice mixture in each egg hopper, garnish with green onions and cilantro leaves, and serve with lime wedges on the side.

Chef’s Insight

For added flavor, use full-fat coconut milk instead of light coconut milk in the rice.

Notes

To make the dish even more flavorful, you can add curry or chutney to your taste preferences.