Indian scrambled eggs with jalapeno crème fraiche

Vanessa Lewis

Ingredients

12	Eggs (Main)
2 Tbsp	Indian seasoning (Main)
2 Tbsp	Butter
250 g	Creme fraiche
1 Tbsp	Green jalapeno Tabasco, (or more dependant on heat tolerance)
6 slices	Ciabatta bread, toasted or grilled (Main)

Directions

1. Whisk the eggs well.
2. Add the Indian seasoning and season with salt, whisk again to combine.
3. Melt the butter in a large pan; pour in the egg mixture,
4. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.
5. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains.
6. Combine the crème fraiche and Tabasco.
7. Place a piece toast on each plate and divide the eggs over each toast, serve with a dollop of jalapeno crème fraiche and a sprinkle of chopped Italian parsley.

See another Christmas brunch recipe by Simon Gault

• Vodka chocolate French toast with mascarpone