Scrambled Eggs With Cilantro & Coconut Chutney

1. 1

   In a food processor, combine the cilantro, ginger, cumin, dried coconut, and 1/2 tsp salt and pulse until the cilantro is finely chopped. Add the coconut milk and lime juice and pulse just to combine (you want the chutney to have a little texture, rather than be totally smooth). Set the chutney aside.

2. 2

   Crack the eggs into a large bowl and whisk until the whites and yolks are well blended. Add the remaining salt and whisk one more time.

3. 3

   In a large nonstick skillet over medium heat, melt the butter. Add the eggs and cook, stirring gently with a wooden spoon or heat-resistant spatula, until they are as set as you like them to be.

4. 4

   Transfer the eggs to a large platter. Serve the chutney either spooned on top or in a bowl on the side.

* Per serving · 4 servings · Values may vary.

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