Curried eggs on toast

Curried eggs on toast
  • Serves icon Serves 1
  • Time icon Hands-on time 10 min

Add a pinch of spice to your breakfast with these curried eggs on toast. It’s really inexpensive to make and could easily be adjusted to feed more people. Serve with big dollops of Greek yoghurt and mango chutney.

Nutrition: per serving

Calories
585kcals
Fat
27.8g (9.7g saturated)
Protein
36.4g
Carbohydrates
44.3g (11.8g sugars)
Fibre
5.7g
Salt
1.9g
Calories
585kcals
Fat
27.8g (9.7g saturated)
Protein
36.4g
Carbohydrates
44.3g (11.8g sugars)
Fibre
5.7g
Salt
1.9g

Ingredients

  • Knob of butter
  • ½ red chilli, sliced
  • 70g frozen peas, thawed
  • 2 tsp garam masala
  • 3 medium free-range eggs, beaten, seasoned with salt and pepper
  • 1 spring onion, sliced
  • Small handful fresh coriander leaves, chopped
  • 1 slice good quality sourdough, toasted
  • 1 tbsp greek yogurt
  • 1 tbsp mango chutney and/or lime pickle

Method

  1. Put the butter in a small frying pan over a medium-high heat. When it starts to foam, add the chilli, peas and garam masala. Cook for 1 minute, stirring all the time. Add the eggs, then after 30 seconds turn the heat to low-medium and cook for 2 minutes, mixing now and again to make large, luscious curds. 
  2.  Stir in the spring onion and coriander, then serve on toast with the yogurt and chutney or pickle. 

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