Curried Scrambled Eggs

Cook Time 10 minutes

Servings 2


4 eggs

1 tbsp yoghurt

25g unsalted butter

1 ½ tsp mild curry powder

2 slices of thick sourdough


Grill toast in a griddle pan. 

Whisk the eggs and yoghurt together in a bowl and season with salt. 

Melt the butter in a non-stick frypan over medium low heat then add the curry powder. Cook for 15-20 seconds until fragrant then add the egg mixture. Do not turn up the heat in the pan, the idea here is to go low and slow to get velvety eggs. Use your wooden spoon or spatula to move around the pan to release the cooked curds in the pan. Continue doing this slowly, making sure you don’t overcook the eggs. Remove from the heat before the eggs are cooked, as they will continue to cook in the pan. 

Top sourdough with the velvety curried eggs.


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