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.
4 large eggs
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)
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.
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.
Transfer the eggs on to a serving plate. Serve with sliced ham on the side and scatter with Thai basil leaves, if using.
– 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.