This morning I smelled some bacon cooking down the hall and knew I had to have a savory breakfast. However, our fridge just wasn’t complying with me, there was not much to work with except two big containers of strawberries; but as I said, my heart was set on savory. Down to the freezer I went, where I saw our bag of amazing, frozen shrimp — bingo.
Curry Shrimp Scrambled Eggs
~serves 2
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 piece Star Anise
- 1/2 teaspoon Curry Powder
- 1/4 teaspoon Red Pepper Flakes
- 1/4 cup Yellow Onion, diced
- 2 Garlic cloves, minced
- 4 large Eggs
- 3 tablespoons Sour Cream
- 4oz Shrimp (10 pieces), de-tailed and roughly chopped
- Kosher Salt & Black Pepper to taste
- Cilantro to Garnish
- 2 thick-cut slices of Sourdough, toasted
Instructions
- In a 1 quart sauce pot (I used a Le Creuset, which is preferable for this), heat olive oil over low heat. Add star anise, curry powder, and red pepper. When aromatic add onion, garlic, and kosher salt; saute until onions are soft.
- In a medium-size mixing bowl, whisk eggs and sour cream until well-combined and foamy. Whisk in shrimp.
- Turn heat up slightly to medium-low and stir in eggs mixture. Stir slowly as it cooks. Remove when it’s to your liking. (Jessica likes wet scrambled eggs; I like dry.) Optionally, add some cilantro (fresh or dried) at the end to garnish.
- Serve over toast.