Summary

Ingredients

• 4 egg (s)
• 150 ml cream
• 1 pinch (s) saffron
• 25 g butter
• 0.5 teaspoon ½ cumin, ground
• 1 teaspoon harissa
• 1 teaspoon coriander powder
• 2 slices toast
• salt and pepper

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Instructions

1. Mix the eggs with the cream, saffron, salt and pepper in a bowl.
2. Melt the butter in a pan and add caraway seeds, harissa and ground coriander, roast for 1 minute over a low heat. Add the eggs and stir-fry until they just harden.
3. Serve the scrambled eggs on toasted bread.