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When my doctor told me to eliminate salt from my diet, I thought I would never eat another egg again! But the chives and curry powder in this recipe pack the right amount of punch and add even more flavor to eggs than salt ever did.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 115 calories, 10 g fat (2 g saturated fat), 213 mg cholesterol, 63 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.
Originally published as Curried Scrambled Egg in Cookin' Up Country Breakfasts Cookbook , p25
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Mar. 31, 2013 by becky66
I like curry, so enjoyed the taste of it in the eggs. This recipe needed a little more zip for me, however, so I sprinkled with some black pepper when the eggs were finished cooking. Next time, I would probably add more chives and possibly a little red pepper.
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