Thai Eggs with Basil

The following quantities serve four.

Ingredients:

Hard boil the eggs and allow to cool in a bowl of cold water. Shell the eggs and cut into halves lengthways. Put the eggs into a serving bowl and sprinkle generously with the sliced spring onions.

In a bowl or screw top jar, put the chillies, garlic, lime juice, fish sauce, coriander leaves and sugar. Beat or shake well to combine the flavours. Pour the mixture over the top of the eggs.

Heat the cooking oil in a frypan. Toss in the basil leaves (watch out for spluttering oil) and cook them until they become crispy. Remove them from the frypan and drain them on some paper towel. Scatter the crispy basil leaves over the top of the Thai Eggs and serve.