This recipe gets creative with everyone’s go-to breakie staple – fluffy scrambled eggs! We’ve added a splash of coconut milk and a pinch of curry powder for a Thai-inspired take on one of our favourite breakfast dishes.
SERVES 4 // COOKING TIME 10 min
8 eggs, beaten
⅓ cup coconut cream
2 tbsp butter
1 tbsp curry powder
Salt and cracked black pepper
4 naan breads, toasted
Chives, snipped, to garnish
Spring onions, sliced, to garnish
1. Whisk together the eggs and coconut cream in a bowl.
2. Melt the butter in a pan over medium heat. Add the curry powder and fry until the aroma is released. Add the egg mixture and fry for 3–4 minutes, stirring, until cooked through. Season.
3. Serve with warm naan, garnished with chives and spring onions.