Home > 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.
Tips & Hints
- Try adding ½ tsp grated ginger to eggs and serving drizzled with raita.
- Roti is available frozen from the supermarket. Prepare according to directions.
