Curried Scrambled Eggs with Salmon and Boursin

20Jan10

To me, Sunday brunch has to include two things: eggs and smoked salmon. But my palate gets bored easily, even if the dish includes two of my favorite breakfast items. Recently, I had a bottle of curry paste lurking in the back of the fridge that I wanted to use up. In addition to being one of the most tasty things you can add to food, the spices in curry may also stave off Alzheimers and colon cancer. While I usually use curry paste to make coconut milk-based curries, I decided to mix in a bit with our Sunday brunch scramble, with delicious results. This recipe produces a complex melange of flavors. The curry paste I used is mild in terms of heat, but still provides a great deal of spice that is tempered with the addition of a couple of dollops of Boursin cheese.

Curried Scrambled Eggs with Smoked Salmon and Boursin

Serves Two
You Will Need…

5 eggs
1 heaping spoonful of Patak’s Mild Curry Paste
2 oz. smoked salmon, shredded
2-3 heaping spoonfuls of Boursin (to your taste)
pinch of dill
1 tablespoon butter

Melt the butter in a skillet until it begins to foam. Whisk together the curry paste and the eggs, and pour into the very hot skillet. Allow to set about a minute without touching the eggs, which will allow the eggs to form sort of a proto-omelette with a browned, slightly crispy bottom and wet surface. Crumble the salmon evenly over the entire egg mixture, and then add the Boursin. Fold and break up the mixture, breaking into into medium sized curds, and serve when no longer wet and slightly browned. Sprinkle with dill, and serve with applewood smoked bacon, New York-style bagels with cream cheese, or simply on top of hot buttered toast or english muffins.

Patak’s makes a mild curry paste strongly flavored with coriander and cumin. In addition, they also make a hot curry paste, as well as garam masala curry paste, vindaloo curry paste, madras curry paste, tikka masala curry paste, and rogan josh curry paste, as well as many more. Try any of them in your next round of breakfast egg-speriments. (Sorry, I can never resist a bad pun.)

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