Creamy Scrambled Eggs With Curry And Cardamom

1. 1

   Whisk eggs, cream, and salt in a bowl until just blended.

2. 2

   Sprinkle the curry powder and cardamom into a large nonstick skillet over medium-low heat.

3. 3

   After about 20 seconds, add the butter.

4. 4

   When the butter begins to sizzle, add the eggs all at once.

5. 5

   Cook the eggs, stirring slowly with a flat wooden spatula or heatproof rubber spatula, just until the edges are set, about 2 minutes.

6. 6

   Transfer to plates and garnish with the tomato and a sprinkling of cilantro.

7. 7

   Serve immediately with the toast.

* Per serving · 4 servings · Values may vary.