Curried Scrambled Eggs

Prep: 7 mins

Cook: 5 mins

Serves: 2

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Curried Scrambled Eggs

Ingredients:

100g baby spinach leaves

1 tbsp butter

200g heirloom cherry tomatoes, halved

4 eggs

½ tsp curry powder

¼ cup coconut milk

Toasted Roti, to serve

Method:

Place spinach in a sieve over a bowl. Pour boiling water over until wilted. Drain well.
Melt half of the butter in a medium, non-stick frying pan over a medium heat.
Add tomatoes and cook, stirring over a medium high heat for 3 minutes until softened. Remove from pan and set aside.
Whisk together eggs, curry powder and coconut milk until combined. Heat remaining butter in same pan over a medium heat. Add egg mixture to pan. Cook for 10 seconds before using a heatproof spatula to continually and gently drag the mixture from the outside to the centre of pan. Cook for 1-2 minutes or until eggs are almost set.
Sprinkle with spinach. Remove from the heat as eggs will continue to cook. Slide mixture evenly onto plates. Serve with tomatoes and roti.

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