Recipe: Masala scrambled eggs

A great brekky to entertain friends.

One of my favourite times of the day to entertain is mid-morning. In winter, when our busy lives are consuming us and the days are short, grab the opportunity to sit and relax with friends and family on a Sunday morning .

The humble egg always springs to mind first. These masala scrambled eggs will have your guests begging for the next Sunday brunch date.

They are well worth the little extra effort as opposed to plain scrambled eggs. Add a rasher or two of bacon on the side or even a good quality sausage and you have heaven on a plate.

MASALA SCRAMBLED EGGS

INGREDIENTS

2 tbsp vegetable oil

1 tsp sesame oil

3 spring onions, thinly sliced

1 tsp black mustard seeds

1/2 tsp turmeric

2 cloves garlic, thinly sliced

1 red chilli, de-seeded and thinly sliced

1/2 tbsp grated ginger

1 large tomato, seeded and diced

10 fresh, free-range eggs

1 tsp salt

1/4 cup chopped coriander

METHOD

Heat oils in a non-stick pan over a medium heat and saute spring onions, mustard seeds, turmeric, garlic, chilli and ginger until spring onions are tender. Add diced tomato and cook for another minute.

Whisk eggs, salt and coriander in a bowl and pour gently into saute pan. As edges begin to set, gently lift and fold them into the centre of the pan. Continue to cook in this way until eggs are set but still soft and tender, bearing in mind the eggs continue to cook when you take them off the heat. Serve with either a good-quality toasted sour-dough bread or naan bread.