Creamy Scrambled Eggs With Curry And Cardamom - cooking recipe

Ingredients

4 large eggs
2 tablespoons heavy cream
kosher salt
1/2 teaspoon curry powder
1/2 teaspoon ground cardamom
1 tablespoon unsalted butter
1 -2 tomatoes, cored, and thinly sliced (for garnish)
chopped fresh cilantro, for garnish
warm buttered toast

Preparation

Whisk eggs, cream, and salt in a bowl until just blended.
Sprinkle the curry powder and cardamom into a large nonstick skillet over medium-low heat.
After about 20 seconds, add the butter.
When the butter begins to sizzle, add the eggs all at once.
Cook the eggs, stirring slowly with a flat wooden spatula or heatproof rubber spatula, just until the edges are set, about 2 minutes.
Transfer to plates and garnish with the tomato and a sprinkling of cilantro.
Serve immediately with the toast.