Spicy Egg Scramble
Bhurji Spiced Scramble
‘Breakfast like a king’ they say…well I think it’s tastier to breakfast like a Rajah. every morning we wake up we’re given the chance to do something better, tastier and inspiring than the day before. Eggs are a magnificent way to start the day off, but scrambled eggs are rarely opulent, they’re meant to be neutral and comfortable….not here, scrambled eggs are given an Indian re-mix, Bhurji style using cumin and curry leaves there’s no room for blandness.
Serves: 6 portions
- 12 large eggs
- 1 red onion, finely chopped
- 1 tsp flaked red chillies
- Palmful of chopped coriander
- 200g unsalted butter
- 1 tbs cumin seeds
- Handful of fresh curry leaves
- 1 tsp ground turmeric
- 1 tsp black onion seeds for scattering over the cooked eggs
- Salt & pepper for seasoning
Serve with pan roasted cherry tomatoes (3 per serving), toasted in olive oil and flaked sea salt and a buttered slice of toasted sour dough bread.
How To Make Indian Scrambled Eggs
Step 1 – Whisk the eggs in a bowl with the red onion, chillies and coriander.
Step 2 – Melt the butter in a non-stick skillet over medium heat, then add the cumin seeds, curry leaves and turmeric cooking for about 1 minute.
Step 3 – Add the egg mix and cook gently, stirring continuously for around 4 minutes until the eggs are just cooked and soft. Season with salt and pepper and remove from the heat.
Step 4 – Serve the eggs with the tomatoes on the side and some toasted sour dough bread scattered with black onion seeds and a flutter of coriander.