Creamy Scrambled Eggs With Curry and Cardamom

Submitted by ratherbeswimmin

"Marie Simmons"

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 2

ingredients

• 4 large eggs
• 2 tablespoons heavy cream
• kosher salt
• 1⁄2 teaspoon curry powder
• 1⁄2 teaspoon ground cardamom
• 1 tablespoon unsalted butter
• 1 -2 tomatoes, cored, and thinly sliced (for garnish)
• chopped fresh cilantro, for garnish
• warm buttered toast

directions

1. Whisk eggs, cream, and salt in a bowl until just blended.
2. Sprinkle the curry powder and cardamom into a large nonstick skillet over medium-low heat.
3. After about 20 seconds, add the butter.
4. When the butter begins to sizzle, add the eggs all at once.
5. Cook the eggs, stirring slowly with a flat wooden spatula or heatproof rubber spatula, just until the edges are set, about 2 minutes.
6. Transfer to plates and garnish with the tomato and a sprinkling of cilantro.
7. Serve immediately with the toast.