Creamy Scrambled Eggs with Curried Peas and Carrots

 

I was trying to come up with a way to use my eggs. I really don’t eat eggs very much, but I do like scrambled eggs, and I like curry. This was a good brunch dish.

• 1 1/2 tblsp ghee
• 1/4 cup frozen peas and carrots, defrosted
• 1/4 tsp curry powder
• salt and pepper to taste
• 1 tblsp water
• 2 eggs, beaten with a pinch of salt and black pepper and 1 tblsp half and half
• hot sauce to taste (I used ghost pepper hot sauce)

1. In a small skillet or saucepan, heat 1/2 tblsp ghee, peas and carrots, curry powder, salt and pepper, and water over low heat to heat through. Strain and set aside.
2. Heat 1 tblsp ghee a large skillet over medium low heat and gently stir in the beaten egg. Keep stirring until the egg is velvety. Season with salt and pepper to taste.
3. Serve immediately with the curried peas and carrots and hot sauce.