Vadouvan Scrambled Eggs with Magic Salt

Serves 1, but easily multiplied to feed many.

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.

Paired with soup, these creamy, curried eggs make a satisfying meal (breakfast, lunch, or supper). You could also use these eggs to fill a warmed flour tortilla or other flat bread, perhaps with the addition of mild cheese, such as chévre.

Eggs cook in no time and are best eaten while hot, so have everything ready to go into the pan before you start!

1 tablespoon salted butter
¼-½ teaspoon Vadouvan
2 eggs, well whisked
Splash (2 teaspoons) cream, half-and-half, milk, or sour cream
1 English muffin, toasted
Magic Salt
2 sprigs cilantro, torn, to garnish

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.