Chilli Scrambled Eggs

Ingredients:

• 1 tablespoon of Cobram Estate Chilli Infused Extra Virgin Olive Oil 
• 8 large eggs, whisked 
• 2 garlic cloves, crushed 
• 2 shallots, finely diced 
• 12 fresh curry leaves 
• 1 handful of coriander (leaves kept aside and stalk finely chopped) 
• ½ teaspoon curry powder 
• To serve: toasted sourdough, cherry tomatoes, rocket and parmesan cheese  

Method:

1. Heat a large pan to low-medium heat and add the Chilli Infused Extra Virgin Olive Oil.
2. Next add the garlic, shallots, curry leaves and coriander stalks and cook for 2-3 minutes or until aromatic. Add the curry powder and cook for another 1-2 minutes.
3. Pour the eggs into the pan and leave for 30 seconds. Then use a flat-edged spatula/wooden spoon, gently push the egg mixture, scraping along the bottom of the pan, from one side to the other in 4 different directions. Repeat the pushing action every 10 seconds for 3-4 minutes or until just cooked.   
4. Divide the egg mixture on top of 4 slices of toasted sourdough and then top with rocket, tomatoes, parmesan cheese, coriander leaves and a drizzle of Chilli Infused Extra Virgin Olive Oil.