Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.21 Kcal (1077 kJ) | ||
| Calories from fat | 192.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.41g | 33% | |
|---|---|---|---|
| Cholesterol | 407.82mg | 136% | |
| Sodium | 151.16mg | 6% | |
| Potassium | 274.47mg | 6% | |
| Total Carbs | 3.94g | 1% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 13.96g | 28% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 76.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 151.66 Kcal (635 kJ) | ||
| Calories from fat | 113.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.62g | 33% | |
|---|---|---|---|
| Cholesterol | 240.46mg | 136% | |
| Sodium | 89.13mg | 6% | |
| Potassium | 161.83mg | 6% | |
| Total Carbs | 2.32g | 1% | |
| Sugars | 0.83g | 6% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 8.23g | 28% | |
| Vitamin C | 4mg | 11% | |
| Iron | 1.3mg | 12% | |
| Calcium | 45.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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