- Into a large frypan that is on high heat add oil, garlic, red and green chillies, onion and ginger. Cook for 5-10 minutes or until onions caramelised and aromatic. Meanwhile into bowl add eggs, coconut cream and salt, whisk to combine.
- Add KEEN'S Mustard Powder and KEEN'S Curry Powder to the frypan, stir and cook for 30 seconds. Add the egg mixture , gently stir eggs over low heat for 2-3 minutes until almost set. Turn heat off allowing residue heat to cook eggs through.
- Serve with micro herb as garnish.
BEN'S TIP: Turning the heat off is so you don't over cook the eggs and becomes rubbery.