Shannon Bennett’s Scrambled Eggs with Tuna and Hummus

Name: Scrambled Eggs with Tuna and Hummus
Prep time: 5 min
Cook time: 5 min
Total time: 15 min
Cuisine: Australian, Modern
Ingredients: 1 tsp curry powder; 3 tbsp extra virgin olive oil; 4 eggs (see tips); 1 tbsp French butter

Shannon Bennettʼs Scrambled Eggs with Tuna and Hummus recipe tastes incredible. See ingredients & method below.

Try my simple and fuss-free scrambled eggs, including a surprising secret ingredient.

This recipe is tailored to fuel your body and keep you satisfied throughout your day. It's the ultimate combination of protein and vegetables, the kids will love it too! ... More

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Ingredients

1 tsp curry powder
3 tbsp extra virgin olive oil
4 eggs (see tips)
1 tbsp French butter

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Method

Tips

If you don't have an induction cooktop, set stove top to medium-high heat.

To get started, place a small, heavy-based saucepan or pot on an induction cooktop at level 9. It's best to use a cast iron pot if you have one.
Heat the pot gradually until the base is nice and hot, which should take around 2-3 minutes. Be careful not to let it smoke.
Crack the eggs in a clean, medium-sized bowl one at a time. Beat them with a whisk until they are just combined.
Next, pour the olive oil into a hot pot. Add the curry powder and a pinch of salt, then heat the mixture for a few seconds until fragrant. Be sure to stir with a spoon to avoid burning the powder.
Add the eggs to the pot. Leave them for a few seconds before taking them off the heat. Use a metal burger flipper to stir the eggs in the pot, allowing them to cook from the residual heat.
Add the butter and continue stirring until the eggs look fluffy and are completely cooked.
Serve with tuna, hummus and your choice of salad.

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