Egg Hoppers - Lavender and Lovage
Egg Hoppers are a popular breakfast dish in Sri Lanka, where they are served with or without eggs, but always with sambols, curry, dhal & coconut gravy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lavenderandlovage.com.
Ingredients
- 400ml light coconut milk (with 100ml set aside)
- 1 teaspoon easy fast-action dried yeast
- 1 teaspoon jaggery (or Demerara sugar)
- 150g white rice flour
- 50g cornflour
- 100ml fizzy water such as Perrier or soda water
- salt and black pepper
- 6 to 8 free range eggs (depending on size of hoppers)
- coconut oil
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