Leftover Curry Sauce Scrambled Eggs

Name: Leftover Curry Sauce Scrambled Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: enough for 2 peeps
Ingredients: 2 tbs leftover curry sauce from the night before; 5 whole eggs; 1 tbs coconut oil; 3 pieces of sourdough toast, buttered; ¼ cup coriander, roughly chopped; 1 green bird’s-eye chilli, finely sliced; Mango chutney, to serve

Got leftover curry sauce? Stir it through scrambled eggs for a breakfast with a kick. Simple, tasty and no waste.

Serves: enough for 2 peeps
Prep: 10 mins
Cook: 5 mins
Difficulty: Super Easy

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Ingredients

2 tbs leftover curry sauce from the night before
5 whole eggs
1 tbs coconut oil
3 pieces of sourdough toast, buttered
¼ cup coriander, roughly chopped
1 green bird’s-eye chilli, finely sliced
Mango chutney, to serve

Method

In a medium sized bowl, quickly whisk together the curry sauce and eggs until they just come together.
Over a medium–high heat in a non-stick pan melt coconut oil, pour in eggs and scramble. Cook until they are just not quite set (still a little runny) and remove from heat.
Serve on toast, garnished with coriander and chilli, with a dollop of chutney on the side.