Scrambled Eggs with a twist

Perfect for breakfast, lunch or dinner, these Indian-inspired scrambled eggs are a quick and delicious protein-rich meal. Traditionally called anda bhurji, this lightly spiced dish will become your favourite way of cooking scrambled eggs.

If you’re a die-hard spice fan, adding a pinch of garam masala will really put this dish over the top!

Serves: 1


  • 2 teaspoons olive oil
  • 2 garlic cloves, sliced
  • 3 mushrooms, sliced
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 25g cheese (cheddar or tasty)
  • 1 tablespoon coriander leaves
  • 1 slice of brown bread, toasted


In a small frypan, heat the oil over medium-high heat. Add the garlic and mushrooms and cook for two or three minutes or until golden. Set aside.

Next, whisk together eggs and milk in a small bowl.

Clean and reheat the frypan with more oil over a low heat. Add cumin seeds and turmeric and toast for one minute or until fragrant. Increase the heat a little and pour in egg mixture. Add some grated cheese.

When eggs are cooked at the edges, fold the egg mixture into itself until almost cooked.

Serve eggs and mushrooms on thick, brown toast and garnished with coriander leaves.

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