These Vadouvan scrambled eggs bring French-Indian flair to your breakfast table with aromatic curry leaves, fenugreek, and shallot-infused butter. Lightly spiced and luxuriously creamy thanks to a splash of dairy, these eggs are served over a toasted English muffin and finished with a pinch of Magic Salt and fresh cilantro. This quick and comforting dish makes for a gourmet breakfast, lunch, or snack — and is just as satisfying folded into a warm flatbread. It’s a fast, flavorful way to elevate your everyday eggs.
Vadouvan is a French colonial curry powder that includes shallot and garlic — our version includes Indian aromatics like curry leaf and fenugreek that lend their woodsy aromas to this complex blend.
Melt 1 tablespoon of salted butter in a small non-stick skillet set over medium-high heat, rotating the skillet to swirl the butter over most of the pan. When the butter is bubbling, add the Vadouvan and cook for 20–30 seconds to flavor the butter. Pour in the eggs. Immediately and gently, start to move the eggs from the edges to the center with a rubber spatula, working your way around the skillet. After about 45 seconds, add a splash of dairy, gently fold it into the eggs, and remove the skillet from the heat. The eggs should done but still look shiny and barely cooked.
Scoop the eggs onto the toasted English muffin, sprinkle a big pinch of Magic Salt over the eggs and top with the cilantro.
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