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+ servings

Curry Scrambled Eggs

Sue Lau
No ratings yet
Prep Time 10 mins
Cook Time 5 mins
Course Breakfast, brunch, Main Course
Cuisine Asian, Indian
Servings 2
Calories 489 kcal


  • 2 large eggs
  • 1 tablespoon sour cream
  • 1/4 cup milk
  • 1 tablespoon all-purpose flour
  • 1 teaspoon curry powder
  • salt and black pepper (to taste)
  • 1 tablespoon butter
  • 1 tablespoon chopped cilantro
  • 2-3 griddled flat bread (thepla, naan, paratha or roti flat bread) (optional)
  • sliced serrano chile peppers (optional)
  • halved cherry tomatoes (optional)


  • Bring eggs to room temperature and crack into a bowl.
  • Whisk eggs with sour cream, milk, flour, curry powder, salt and pepper until blended.
  • Melt butter in a large non-stick skillet and pour egg mixture in.
  • Cook over low heat, lifting cooked eggs up from the bottom with a spatula until all are set.
  • Serve eggs on flat bread with cilantro, and sliced chiles , and tomatoes on the side.


Calories: 489kcalCarbohydrates: 65gProtein: 17gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 181mgSodium: 936mgPotassium: 140mgFiber: 2gSugar: 6gVitamin A: 360IUVitamin C: 1mgCalcium: 159mgIron: 1mg
Keyword easy breakfast recipes
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