1 small onion , halved and sliced
1 tsp curry powder
150g basmati rice
300ml chicken stock or vegetable stock
70g smoked salmon , torn into pieces
½ small bunch parsley , chopped
1 lemon , ½ juiced, other ½ cut into wedges
Heat a large knob of butter in a pan. Cook the onion with a pinch of salt on a fairly high heat until golden and caramelised. Stir in the curry powder and cook for 1 minute. Add the rice and stir to coat. Add the stock, bring to a gentle simmer then put on a lid and cook for about 10-12 minutes until all the liquid has been absorbed and the rice is tender.
Meanwhile, drop the eggs into boiling water for 8 minutes, rinse under cold running water, then shell. Stir the salmon, parsley and lemon juice through the rice and divide between 2 dishes. Quarter the eggs and serve on top of the rice with lemon wedges.