Scrambled Eggs Bombay

 

This recipe comes from my husband’s family and is well liked by all!  It’s easy to make extra for last minute guests – we  figure on 2 eggs per person .  If two extra people come add four eggs to the recipe.  It’s a easy meal to make at the last minute.

Scrambled Eggs Bombay – serves 6
12 eggs
1/4 teaspoon salt
6 tablespoons cream or milk
375 grams bacon, diced
1 medium onion thinly sliced
3 tablespoons butter
2 teaspoons curry powder
2 cups rice, uncooked
3 cups water.
Method:
Cook 2 cups rice in 3 cups water.  Bring to a boil, cover and simmer on very low for 20 minutes.

In large skillet – fry diced bacon until crisp.  Add sliced onions and fry until light brown.  Drain off excess bacon fat.
In large measuring cup mix the eggs and the cream together.  Pour over the bacon and eggs and scramble until done.  Add the 3 tablespoons butter and the curry powder.  Mix lightly.
Serve over cooked rice or mix together before serving. Add soy sauce as desired.  If you like it a little “hotter” add a tiny bit of sambal oelek to your dish.  We usually have a salad with this.

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