Curried scrambled eggs
From pan to plate in just 15 minutes, these curried scrambled eggs are the ultimate breakfast or brunch recipe. Serve with garlic naan bread and top with coriander, green chilli and lime for a flavour boost.
- 4 Coles Australian Free Range Eggs, lightly whisked
- 1/3 cup (80ml) coconut cream
- 20g ghee or butter
- 1 long green chilli, seeded, finely chopped (optional)
- 2 tsp finely grated ginger
- 1 garlic clove, crushed
- 1 tsp curry powder
- 1/4 cup coarsely chopped coriander
Whisk the eggs and coconut cream in a medium bowl. Season.
Heat a large non-stick frying pan over medium-high heat. Add the ghee or butter and swirl the pan until melted. Add the chilli, if using, ginger, garlic and curry powder and cook, stirring, for 30 secs or until aromatic. Reduce heat to low. Pour in the egg mixture and swirl to coat the base of the pan. Cook for 1 min or until the egg is beginning to set. Cook, pushing and folding with a straight-edged wooden spoon every 10 secs, for 1-2 mins or until the egg is almost set. Remove from heat. Sprinkle with coriander and season.
Divide the scrambled eggs between serving plates.