Instead of masala curry, check out this method for masala scrambled eggs – yes, really. It makes a brilliant brunch dish and is ideal for the weekend. This tasty dish was created by TV chef Dean Edwards so is bound to go down a storm with the whole family.
- 3 large British Lion eggs
- 15g butter
- 1 clove garlic, crushed
- ½ green chilli, deseeded and finely diced
- ½ teaspoon ground cumin
- 1 teaspoon fresh chives, finely chopped
- Salt and pepper
- Toasted bagel or muffin to serve (optional)
- Fresh coriander to garnish
Method1 Gently fry the garlic in the butter for a couple of minutes. Add the chilli and cumin and continue to cook for a further minute.
2 Beat the eggs and season. Cook the eggs over a medium heat, stirring as you go. When almost cooked through, remove from the heat.
3 Stir through the chives and let the residual heat in the pan finish the cooking of the eggs.
4 Serve on top of a toasted bagel or muffin and garnish with some fresh coriander.
Prep Time5 minutes
Cook Time5 minutes
Nutrition InformationServes 1
For more egg recipes, head here.
Try these other egg recipes:
Bacon & Egg Bruschetta
Boiled Egg With Cheese Soldiers
The Ultimate Scotch Egg Recipe
Posh Eggs & Bacon
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