20-minute curry scrambled egg with prawns

Name: 20-minute curry scrambled egg with prawns
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 10 Eggs (Gr. M); 100 g Whipped cream; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Stem(s) Coriander; 1 TABLESPOON Oil; 2 TABLESPOONS Butter; 200 g North Sea crab meat; 4 discs Rye mixed bread (approx. 50 g each)

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Carbohydrates minimized, taste maximized: In just a few simple steps, your scrambled eggs will become a deluxe dinner.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

10 Eggs (Gr. M)
100 g Whipped cream
2 TABLESPOONS Soy sauce
7-10 Tbsp Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Stem(s) Coriander
1 TABLESPOON Oil
2 TABLESPOONS Butter
200 g North Sea crab meat
4 discs Rye mixed bread (approx. 50 g each)

Directions

1
Whisk eggs, cream and soy sauce, season with 2 tsp curry, 1 tsp salt and pepper. Wash the coriander, shake dry and pluck off the leaves.
2
Heat oil and butter bit by bit in a large pan. Add the egg mixture in portions at low to medium heat, stirring occasionally to form creamy scrambled eggs. Add the prawns and coriander to the scrambled eggs, possibly sprinkle with a little curry.
3
Arrange on the slices of bread. Serve with sweet and hot chilli sauce.