Sunday, 17 February 2013

curried scrambled eggs

When the day before's cabbage and coconut curry winked at me as I bumbled about the kitchen,  instinctively I made myself a strong cup of tea instead of coffee. I sat a split leftover naan in the toaster on low, to warm, rather than crisp, and got out the non-stick pan and turned on the gas.

The two chickens that remain with us are laying well, considering the variations of the weather and the winter short days - I can only remember one day when there hasn't been at least one egg and mostly there are two. Thank you Ginger and Tallulah.

One recently laid egg went into the pan, preceded briefly by a little butter. On top of that went three heaped tablespoons of the curry, and then I stirred like mad, turning the heat down to low. Result: breakfast heaven, a curried scrambled egg sandwich in a nan, eaten over a plate, so that the cascading contents (each bite at one end spilling something out the other) could be scooped up later. Recommended: gulps of builders tea between mouthfuls.

I almost wished for a hangover, so I could be even more grateful.

This would work with any leftover curry, but I think it's best with a dry curry. The leftovers I used were a my version of an earlier takeaway carrot, cabbage, coriander and coconut curry. I'll post that later.

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