Recipes

This recipe for Masala Scrambled Eggs comes from Cyrus Todiwala for Freedom Food

Serves 4

    8 medium Freedom Food labelled eggs
    2 tbsp single cream
    1 tbsp fresh chopped coriander
    50g butter
    2 cloves garlic, chopped
    ½ - 1 ½ small green chillies, deseeded and finely chopped
    Crusty bread, toast or naan
    Salt and freshly ground black pepper

Method

Beat together eggs and cream, then add coriander, salt and pepper. Melt butter in a pan over a gentle heat. Add garlic and chilli, then sauté gently for a minute or two. Add the egg mixture and stir slowly and continuously on a low to medium heat until the egg begins to thicken and reaches a soft, clotted consistency. The egg should not be allowed to overcook and thicken to much. Serve immediately with pan-fried crusty bread, toast or naan. Garnish with red or green chillies and finely chopped coriander.