Recipe by Dave Baker
"An American classic with a nifty twist!"
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Salt and pepper, to taste
large eggs, beaten
shredded Cheddar cheese
margarine or butter
I've been making my scrambled eggs this way for years and YEARS!!! I love then this way. And I put curry powder as my "secret ingredient" in egg salad sandwiches as well.
These were a little rich for my taste, I think because of the cheese. Dh liked them as is, though. Next time, I'll wait to sprinkle less cheese on the finished eggs.
Very nice, keeps it simple, too. A good idea!
Just gotta love it described as "An American classic with a nifty twist!" Aren't scrambled eggs a classic from just about any country with eggs and frying pans? Worth a go for a simple meal with a 'punch'.
Quick, easy and a nice change to the basic scrambled egg.
I made this exactly as the recipe states, no changes, and it was AWESOME! Great on top of toast! No changes needed!
Absolutely fabulously good!!! Love it, Love it and Love it.....will never eat ordinary scrambles again!!
I used 2 egg whites and one egg yolk, 2% sharp cheddar and I also used red curry powder. Very good. A year ago, you couldn't get me to try curry in eggs.....now I can't get enough!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Curry Cheddar Scrambled Eggs
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 157
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