Categories: Breakfast, Eggs

Ingredients

• 4 large eggs
• 2 tablespoons heavy cream
• kosher salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cardamom
• 1 tablespoon unsalted butter
• 1 -2 tomato, cored, and thinly sliced (for garnish)
• chopped fresh cilantro, for garnish
• warm buttered toast

Directions

1. Whisk eggs, cream, and salt in a bowl until just blended.

2. Sprinkle the curry powder and cardamom into a large nonstick skillet over medium-low heat.

3. After about 20 seconds, add the butter.

4. When the butter begins to sizzle, add the eggs all at once.

5. Cook the eggs, stirring slowly with a flat wooden spatula or heatproof rubber spatula, just until the edges are set, about 2 minutes.

6. Transfer to plates and garnish with the tomato and a sprinkling of cilantro.

7. Serve immediately with the toast.

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