My favorite breakfast on earth is a Sri Lankan egg hopper. The hopper itself is a thin crispy crepe made by covering a round frying pan, deep but small in circumference, with a thin layer of batter. After the batter is swirled around the pan, an egg is added and the whole thing is covered and left to set. Soon the crepe-basket is cooked and the egg inside is perfect - the white is set leaving the yolk runny. Add a spoonful of pol sambal (a fluffy, spicy condiment made of coconut shreds and chili) and you'll be happy as a clam. If you find yourself in Sri Lanka, don't miss the chance to start your day with one of these.
By Arwen Joyce, AFAR Local Expert
Amaya Hills, Herrassagala, Kandy 20000, Sri Lanka
+94 114 767 888