4 large eggs
2 tsp Marion’s Kitchen Thai Green Curry Paste
½ tsp sea salt
50g (1.7 oz) unsalted butter
100g (3.5 oz) double-smoked leg ham, thinly sliced
Thai basil leaves, to serve (optional)
It’s a green eggs and ham recipe… with an Asian twist! Yep, we’re adding our Marion’s Kitchen Thai green curry paste to scrambled eggs and the result is magical.
PREP TIME
5 minutes
COOK TIME
5 minutes
SERVES
1
Ingredients
Steps
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Crack eggs into a mixing bowl, then add the curry paste and salt (you could always add some more if you like it spicy!). Whisk until well combined. Set aside.
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Place a small shallow frying pan over medium high heat. Add the butter. As soon as the butter has melted and started to bubble, pour in the egg mixture. Use a spatula to swirl and create large egg curds. Then start to stir more vigorously to break the large curds into smaller curds until the egg is cooked to your liking.
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Transfer the eggs on to a serving plate. Serve with sliced ham on the side and scatter with Thai basil leaves, if using.
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Notes:
– I like to use cold ham, but if you like it warm, you could gently heat it in a separate frying pan over a medium heat.
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Green Eggs and Ham
This was a sensational take on scrambled eggs. So easy. So tasty. Marion does it again!! I love the new Thai Pastes in a jar and have already tried the Green Thai Curry Paste and the Massaman Paste. I am going to work my way through them all.