Creamy Scrambled Eggs With Curry and Cardamom

(from saymyname’s recipe box)

Source: Marie Simmons

Serves 2 people

Categories: Breakfast, Eggs

Ingredients

  • 4 large eggs
  • 2 tablespoons heavy cream
  • kosher salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cardamom
  • 1 tablespoon unsalted butter
  • 1 -2 tomato, cored, and thinly sliced (for garnish)
  • chopped fresh cilantro, for garnish
  • warm buttered toast

Directions

  1. Whisk eggs, cream, and salt in a bowl until just blended.

  2. Sprinkle the curry powder and cardamom into a large nonstick skillet over medium-low heat.

  3. After about 20 seconds, add the butter.

  4. When the butter begins to sizzle, add the eggs all at once.

  5. Cook the eggs, stirring slowly with a flat wooden spatula or heatproof rubber spatula, just until the edges are set, about 2 minutes.

  6. Transfer to plates and garnish with the tomato and a sprinkling of cilantro.

  7. Serve immediately with the toast.

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