Breakfast is one meal where it’s easy to fall into a culinary rut. Not only that, but it can be a nutritional minefield sometimes, working our way through the million and one sugar packed options that await us in the cereal aisle. I generally advise staying clear of all cereals for breakfast, as none of them are that nutritionally sound.
I thought I was being really creative this morning, as I ran out of my normal breakfast foods and reached deep into the pantry, to come up with…. curry powder? I managed to throw together an amazing tasting scrambled eggs, but congratulated myself a little too early, only to find out that it’s a staple for a lot of people in India, where they call it Egg Bhurji.
Eggs are a wonderful breakfast food, as they’re packed with protein, good fats (yes, you heard that right, good fats) and will keep you full for ages. The turmeric (and other spices) in the curry powder are anti-inflammatory and believed to be part of the reason Indian people are less likely to develop Alzheimer’s. Finally, this is an easy and tasty way to get a few serves of veggies into your day right at the beginning.
Withouth further ado… my Egg-cellent Breakfast…
Curried Egg Scramble or Egg Bhurji
serves: 2 (large servings)
finely chopped celery 0.5 cup
1 diced onion
2 cloves diced garlic
diced tomatoes 1 cup
baby spinach 1 cup
1 tbs of curry powder, or:
cumin powder 1 tsp each
turmeric powder 1 tsp
coriander powder 1/4 tsp
salt and cracked black pepper to taste
(optional) fine chopped green chillies 2 tsp or to taste
Chopped fresh coriander or parsley
- Whisk eggs in a bowl until frothy.
- Heat oil in a saucepan on medium heat. Add onion and garlic and saute until onion is translucent.
- Add the celery, chilli (if using) and the spices and stir til the room fills with the scents of the spices.
- Add the tomatoes and cook for one minute.
- Add the eggs and cook, stirring and breaking apart as it cooks, like you would with scrambled eggs.
- Add the baby spinach and stir into the ggs until spinach is wilted and eggs are fairly set.
- Serve garnished with coriander/parley and cracked black pepper.
This recipe is so flexible, it can be made with pretty much any vegetables you have on hand. Feel free to serve with sourdough toast, or some paratha and chutneys for a real Indian feast.