Spicy scrambled eggs on toast
(1)
25 min
Scrambled eggs become a tasty treat when cooked with fresh herbs, spices and a splash of lime juice.
Brenda Houghton
2 people made this
Ingredients
Serves: 4
- 4 thick slices wholemeal bread
- 1 tablespoon butter
- 1 green chilli, deseeded and diced
- 2 teaspoons curry paste
- 1 clove garlic, crushed
- 1 teaspoon grated ginger
- 4 spring onions, chopped
- 85 g (3 oz) tomatoes, peeled and diced
- 6 eggs
- I tablespoon chopped fresh coriander
- 1 teaspoon lime juice
- Salt and black pepper
- 4 tablespoons low-fat natural yoghurt, optional
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- Toast the bread and keep it warm.
- Melt the butter in a nonstick frying pan and add the chilli, curry paste, garlic, ginger and spring onions, reserving a few for a garnish. Fry them over a low heat for 5 minutes, until softened but not browned. Stir in the tomatoes and cook for a further 1 minute.
- Beat the eggs with the coriander, lime juice and salt and pepper to taste. Add the eggs to the pan and stir gently over a low heat until just set.
- Lay the toast on plates, top with the curried eggs, sprinkle with the reserved spring onions and add some yoghurt if you wish.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
These eggs are delicious! The lime is such a nice touch. The yogurt helps cool it down and balance the flavor very well. I accidentally left out the tomatoes. Sorry. - 13 Apr 2017