Scrambled eggs masala

Breakfast: An almond butter smoothie

Lunch: Scrambled eggs masala a la Michel Roux

Dinner: Curried chickpeas with missi roti

When I woke up, fully clothed and a little hungover, in my friend Elly's flat back in Manchester some weeks ago, I found that a book named Eggs was in my line of sight. I immediately laughed at the idea that an entire cookbook could be based around eggs, and started flicking through it. 20 minutes later, I had order it off Amazon and was laughing no more.

Michel Roux is one of the famous Roux brothers and owner of the much-lauded Waterside Inn in Bray. This book is absolutely fascinating, and covers every egg-based recipe you could hope to read, from scrambled eggs and hollandaise sause to custards and souffles.

I tried this recipe for the first time yesterday and was stoked at how it turned out. I had it with a beansprout  and chickpea salad with lime and it couldn't have been better. This is the slightly modified version that I made.

You'll need
(Feeds 2)

4 eegs
30 ml milk
1 tbsp coriander, chopped
30ml groundnut oil
1 tsp cumin
1 red onion, finely chopped
1 small red chili, deseeded and chopped
about 3 large tomatoes, chopped

Method:

Beat the eggs, milk and coriander together in a bowl
Heat the oil in a pan and add the onion
Cook for 5 mins, then add the chili, cumin and tomatoes
After a few minutes, pour in the eggs and scramble for a couple more minutes
Serve when they reach your desired consistency

I couldn't recommend this book more; if you're a lacto-ovo vegetarian then it's a genuine treat.

Everyone has their own method of scrambling eggs, and mine depends on the day, but I find that allowing the eggs to form "skins" on the pan and scraping them off slowly gives a lovely consistency.

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