Creamy Scrambled Eggs With Curry and Cardamom Recipe

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.