About this recipe:This is a deliciously different recipe for scrambled eggs, especially nice on top of toast. Great for a leisurely brunch after a long lie-in. The cream cheese makes these eggs extra creamy.
Always Cooking Up Something
2 teaspoons ghee (clarified butter)
2 shallots, thinly sliced
1 teaspoon curry powder
1 tablespoon water
110g cream cheese
1 teaspoon Dijon mustard
salt and pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Melt the ghee in a frying pan over medium-low heat. Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. Season with the curry powder, and cook 5 minutes more. Add the tablespoon of water if needed to keep the shallots from burning.
Meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on High. Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). Stir the egg mixture into the frying pan with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. They will still be softer than normal scrambled eggs because of the cream cheese. Season to taste with salt and pepper just as the eggs are ready to come out of the pan.