Scrambled eggs (Bombay)

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Scrambled Eggs (Bombay) [1] [2] has curry, bacon and is served over rice.


  • 6 well beaten eggs
  • 1/4 tsp. salt
  • 4 tbsp. cream
  • 5 slices of bacon, diced
  • 1 onion, sliced thinly
  • 3 tbsp butter
  • 1 tsp. curry powder


Beat eggs, add in salt and cream. Cook the diced bacon crispy, add in onions to brown. Clean out fat from pan, add in egg. Scramble eggs and mixture to cook on low heat. Melt butter to brown, combine curry to blend, then pour this over the cooked egg mixture.


  1. Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 102-103. ISBN 2762558972. 
  2. Cookin' Up Country Breakfasts Cookbook. Taste of Home. pp. 25.