How to Make Creamy Curried Scrambled Eggs - A Step-by-Step Guide

Are you tired of the same old scrambled eggs for breakfast? Looking for a way to spice up your morning routine? Look no further than this delicious recipe for Creamy Curried Scrambled Eggs. This dish takes the classic breakfast staple and adds a flavorful twist that will leave your taste buds tingling. Whether you’re a fan of Indian cuisine or just looking to try something new, these eggs are sure to become a favorite in your meal rotation.

What sets this recipe apart is the addition ...

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Ingredients

  • 2 teaspoons ghee (clarified butter)
  • 2 shallots, thinly sliced
  • 1 teaspoon curry powder
  • 1 tablespoon water (Optional)
  • 4 ounces cream cheese
  • 4 eggs
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Servings: 2
  • Yield: 2 servings

  • Melt the ghee in a skillet 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 skillet 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.
  • Nutrition

    421 cal.

    • Total Fat: 34g
    • Saturated Fat: 18g
    • Cholesterol: 445mg
    • Sodium: 377mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 18g
    • Vitamin C: 4mg
    • Calcium: 122mg
    • Iron: 3mg
    • Potassium: 384mg