Cooking professionally inspired her to launch a custom apron line for restaurants in 2012, and within a few years the iconic "&" logo and colorful designs could be found in serious kitchens around the country.
Crack an egg into each of the 6 water-filled cups and season with salt and pepper.Meanwhile, in a large skillet, heat the olive oil.
Add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes.Stir in the chickpeas and stock and bring to a boil.Add the mustard greens and cook until just wilted, 3 minutes.
Ladle into 6 bowls and top with the eggs..frozen petite peas.
boneless skinless chicken breasts.
6. scallions including green tops, chopped.Simmer over low heat, turning a few times, until the chicken is white throughout, about 10 minutes.
Season the chicken curry with salt..Transfer the chicken and sauce to a serving bowl.
Sprinkle garam masala on top, garnish with the cilantro and serve.. © Abby Hocking.Basmati rice or naan..
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