Wednesday, October 6, 2010

Scrambled eggs with a tropical twist

I made a lentil curry the other day and it gets coconut cream in it right at the end. The first time I made it, I added the whole tin and it was way too much and we ended with a lentil-curry-soup. So now I just add a couple of tablespoons to give it the nice flavour and colouring. But there's not much I can do with left-over coconut cream so yesterday, in a flash of inspiration, I added about 2 heaped tablespoons (if the cream has thickened) to my scrambled eggs (4) as I was scrambling them. It was delicious!

4 eggs, lightly beaten
2 tablespoons thickened coconut cream

Add to heated non-stick pan and scramble as usual.

Bon Appetit!

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