Yum and Yum, that’s how you describe Egg Hoppers.
Egg Hoppers are thin, lentil flour “crepes” cooked in a 1/2 sphere shaped dish with an egg dropped in the center near the end and served with a slightly runny yolk. You need two things to make good hoppers. 1) the 1/2 sphere shaped tin pot. 2) an Auntie to cook them for you.
Luckily our hotels had both and we spent the week starting our day off right with egg hoppers and sometimes a bit of dahl tossed in for kick.
I realize now, that my above the table views of the egg hoppers, don’t do justice to the cup shape that the hoppers take on, so you will have to imagine that these guys in side profile take on the shape of the pot they were cooked in…