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.

Bhurji Spiced Scramble

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.

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