We have a lot of eggs right now, which means I've been taking the opportunity to work my way through some more of the recipes from The Good Egg in order to try to use them up. I needed something easy that didn't require too much brain today, so I went with something from the scrambled and fried chapter as most of those recipes are fairly straight-forward.

Scrambled Eggs with Curry and Cardamom

From The Good Egg by Marie Simmons

Ingredients

• 4 large eggs
• 2 Tbsp. milk or cream
• 1/4 tsp. coarse sea salt
• 1/2 tsp. Madras curry powder
• 1/4 tsp. cardamom seeds (from green pods), ground
• 1 Tbsp. unsalted butter
• 1 tomato, thinly sliced
• 1-2 Tbsp. chopped fresh cilantro
• 2 slices buttered toast

Directions

1. Whisk the eggs with the cream and salt.
2. Heat a pan over medium-low heat.
3. Add the curry powder and cardamom and cook for 20-30 seconds.
4. Add the butter.
5. Once the butter is melted and begins to sizzle, add the eggs.
6. Cook, stirring slowly, until the eggs are just set (2-3 minutes).
7. Transfer to a plate and garnish with tomatoes and cilantro.
8. Serve with buttered toast.