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Curried Scrambled Eggs

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Preparation time: 12 min
Serves 2 people
4.08 Average Rating

Spice up your breakfast routine with these irresistibly fluffy Curried Scrambled Eggs! 

This dish takes your everyday scrambled eggs and elevates them with a hint of curry and a mix of aromatic spices. The result? A savoury, satisfying meal that’s perfect for breakfast, lunch, or even dinner.

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Published

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

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  1. Place spinach in a sieve over a bowl. Pour boiling water over until wilted. Drain well.  
  2. Melt half of the butter in a medium, non-stick frying pan over a medium heat.  
  3. Add tomatoes and cook, stirring over a medium high heat for 3 minutes until softened. Remove from pan and set aside. 
  4. 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.
  5. 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.  
  6. Sprinkle with spinach. Remove from the heat as eggs will continue to cook. Slide mixture evenly onto plates. Serve with tomatoes and roti. 

Video

Notes

  • Try adding ½ tsp grated ginger to eggs and serving drizzled with raita. 
  • Roti is available frozen from the supermarket. Prepare according to directions.  

Nutrition Per Serve

  • 300g Serving size
  • 1495kJ 357kcal Energy
  • 14g Protein
  • 32g Total fat
  • 14g Saturated fat
  • 3g Carbs (total)
  • 3g Carbs (sugar)
  • 200mg Sodium
  • 8.2µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.08

5 reviews

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