Creamy Scrambled Eggs With Curry and Cardamom |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Marie Simmons Ingredients:
4 large eggs |
2 tablespoons heavy cream |
kosher salt |
1/2 teaspoon curry powder |
1/2 teaspoon ground cardamom |
1 tablespoon unsalted butter |
1 -2 tomato, cored, and thinly sliced (for garnish) |
chopped fresh cilantro, for garnish |
warm buttered toast |
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.
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