LEFTOVER CURRY SAUCE SCRAMBLED EGGS
MAKES: enough for two peeps..
WHAT'S IN IT?
2 tbs leftover curry sauce from the night before (we cooked an epic vegetarian curry and ate all the veg but had some sauce left so saved it..)
5 whole eggs
1 tbs coconut oil
1/4 cup coriander, roughly chopped
1 green birds eye chili, finely sliced
3 pieces of sourdough toast, buttered
Mango chutney, to serve
PUTTING IT ALL TOGETHER:
1. In a medium sized bowl, quickly whisk together the curry sauce and eggs until they just come together.
2. Over a medium high heat in a non-stick pan melt coconut oil, pour in eggs and scramble. Cook until they are just not quite set (still a little runny) and remove from heat.
3. Serve on toast, garnished with coriander and chili, with a dollop of chutney on the side.
