Curried Scrambled Eggs

Ingredients

4 eggs, lightly whisked
1/3 cup (80mL) coconut cream
20 g ghee
1 long green chilli, seeded, finely chopped (optional)
2 tsp finely grated ginger
1 garlic clove, crushed
1 tsp curry powder
1/4 cup coarsely chopped coriander

Method

Whisk the eggs and coconut cream in a medium bowl. Season.

Heat a large non-stick frying pan over medium-high heat. Add the ghee or butter and swirl the pan until melted. Add the chilli, if using, ginger, garlic and curry powder and cook, stirring, for 30 seconds or until aromatic. Reduce heat to low. Pour in the egg mixture and swirl to coat the base of the pan. Cook for 1 minute or until the egg is beginning to set. Cook, pushing and folding with a straight-edged wooden spoon every 10 seconds, for 1-2 minutes or until the egg is almost set. Remove from heat. Sprinkle with coriander and season.

Divide the scrambled eggs between serving plates.

Credits: Coles

Photo Credits: Coles