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Creamy Scrambled Eggs With Curry and Cardamom

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“Marie Simmons”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk eggs, cream, and salt in a bowl until just blended.
  2. Sprinkle the curry powder and cardamom into a large nonstick skillet over medium-low heat.
  3. After about 20 seconds, add the butter.
  4. When the butter begins to sizzle, add the eggs all at once.
  5. Cook the eggs, stirring slowly with a flat wooden spatula or heatproof rubber spatula, just until the edges are set, about 2 minutes.
  6. Transfer to plates and garnish with the tomato and a sprinkling of cilantro.
  7. Serve immediately with the toast.

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