Nothing could be simpler than this breakfast or brunch dish. Green chillies, ginger, onions and herbs combine with eggs to give this recipe quite a strong flavour kick. Hot toast is all that is needed to make this really special.
It may seem like scrambled eggs, but it tastes quite different. Butter elevates this simple recipe to a new level. The herbs and chillies provide a vibrant colour and it’s so easy to make.
The perfect way to start the day with a nutritious and protein packed meal. It will boost your energy levels through the morning, ready to face the day. It’s delicious served with wholemeal toast or even bagels.
PREP: 10 minutes COOK TIME: 15 minutes SERVES: 4
- 10 eggs
- 3 large onions, chopped
- 4 green chillies
- 2 tbsp ginger, chopped finely
- 4 tbsp curry leaves, chopped
- 4 tbsp fresh coriander, chopped
- ½ cup butter
- 2 tbsp vegetable oil
- Salt to taste
Heat a large pan of water to a boil.
Whisk the eggs with enough salt in a large bowl. Set aside.
Heat the oil in a pan and add the onions, green chillies and ginger. When the onions are cooked through, add the curry leaves and coriander. Mix well and take the pan off the heat. Cool for about 10 minutes and add it to the eggs.
Reduce the heat and place the bowl of eggs in the boiling water (double boiler method of cooking). Add the butter. As the eggs begin to set, stir gently until they form large soft curds. Keep lifting and folding the eggs until they start to thicken. Cook the eggs until they are soft and creamy. Pile on hot toast and serve immediately.