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.
- 1 egg
- 1 teaspoon water
- 1 teaspoon finely chopped chives
- 1/8 to 1/4 teaspoon curry powder
- 1 teaspoon olive oil
- In a small bowl, beat the eggs, water, chives and curry powder. Pour oil into a small skillet: add egg mixture. Cook and stir gently over medium heat until egg is set. Yield: 1 serving.
Originally published as Curried Scrambled Egg in Cookin' Up Country Breakfasts Cookbook 1994, p25
Enjoy this recipe with a sparkling wine.
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