Creamy Curried Scrambled Eggs
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Melt the ghee in a skillet over medium-low heat
2
Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes
3
Season with the curry powder, and cook 5 minutes more
4
Add the tablespoon of water if needed to keep the shallots from burning
5
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
6
Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine)
7
Stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed
8
They will still be softer than normal scrambled eggs because of the cream cheese
9
Season to taste with salt and pepper just as the eggs are ready to come out of the pan