Masala ‘recovery’ scrambled eggs

Method

1. Beat the eggs together in a mixing bowl and season with salt and pepper. Heat the butter in a frying pan over a medium heat. When it begins to bubble, add the onion, garlic and chilli and cook for 3-4 minutes until just softened
   but not coloured.
2. Add the cumin, turmeric and curry powder and cook for 3-4 minutes more. Add the beaten eggs and reduce the heat to low. Cook, stirring all the time, until the eggs are scrambled and cooked to your liking. If using the cream, add at the end of cooking and stir in. Finally, stir in the chopped coriander and serve with plenty of buttery toast and a large mug of tea.