Curried Eggs with Sauteed Mushrooms & Cilantro

7 Jan

Breakfast has so many possibilities. This first meal of the day inspires us to create frittatas and spice up potatoes; it gives Jon Huck artistic inspiration; sometimes cookies qualify. It deserves more attention!

Eggs are a good base for quick experimentation: you can throw in veggies, spices, even some  leftovers from the fridge, and everything seems to easily come together.

For this dish, saute mushrooms in a little butter. Then scramble a few eggs until half-cooked, add some powdered curry, granulated garlic, salt and pepper, finish cooking the eggs (be careful not to over-cook and dry out scrambled eggs) and top with a bit of cilantro. The process take 5 minutes, maybe 6.

If you like eggs, remember to be a little creative! It’s nice to have a break from a regular scramble.

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4 Responses to “Curried Eggs with Sauteed Mushrooms & Cilantro”

  1. rsmacaalay January 9, 2011 at 2:18 am #

    Wow excellent idea will try this one out but Ill add coconut milk into the recipe.

    • EatingPlaces January 9, 2011 at 6:55 pm #

      That sounds fantastic! I’d love to hear how it comes out.

  2. Young Wifey January 7, 2011 at 4:58 pm #

    Yum

  3. Elizabeth January 7, 2011 at 4:14 pm #

    Eggs and mushrooms are one of the best combinations. NEver tried it curried though, very interesting.

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