The Now & Again author shares your new favorite breakfast—and lunch
There is no waste on Julia Turshen's watch. And if you're familiar with her instant-classic cookbook Small Victories, there's no way you'd want to pass up a single bite of it. In her newest work, Now & Again, Turshen leans into her love of leftovers to create meals that are accessible and endlessly joyful the first time around, and transform into something just as special the second. Here, she tops simple scrambled eggs with a bright, crisp chutney, then revisits it as the quickest, most satisfying curried egg salad ever.
Scrambled Eggs with Cilantro + Coconut Chutney
Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018
Scrambled eggs are probably what I eat most frequently, but they aren’t much to write home about. This chutney is. It takes the eggs from ordinary to remarkable, and, here’s the best part, it is as easy as throwing a bunch of things into a food processor and pressing the button. There’s no cooking, just combining. It keeps well in an airtight container in the refrigerator for up to a week (it gets quite a bit thicker and loses a bit of its fresh, herby brightness, but it is still great), and it’s also good on roast chicken, grilled fish, broiled lamb, griddled halloumi cheese, or roasted sweet potatoes. If you don’t like cilantro, substitute fresh mint.
2 large handfuls of fresh cilantro leaves (a little bit of stem is fine!)
1 tablespoons peeled and minced or grated fresh ginger
½ teaspoons cumin seeds or ground cumin
½ cup [35 g] unsweetened flaked dried coconut
1½ teaspoons kosher salt
¼ cup [60 ml] coconut milk (full-fat or low-fat coconut milk will work)
1½ teaspoons fresh lime juice
2 tablespoons unsalted butter
In a food processor, combine the cilantro, ginger, cumin, dried coconut, and ½ tsp salt and pulse until the cilantro is finely chopped. Add the coconut milk and lime juice and pulse just to combine (you want the chutney to have a little texture, rather than be totally smooth). Set the chutney aside.
Crack the eggs into a large bowl and whisk until the whites and yolks are well blended. Add the remaining salt and whisk one more time.
In a large nonstick skillet over medium heat, melt the butter. Add the eggs and cook, stirring gently with a wooden spoon or heat-resistant spatula, until they are as set as you like them to be.
Transfer the eggs to a large platter. Serve the chutney either spooned on top or in a bowl on the side.
It’s Me Again: Curried Scrambled Egg Salad
Leftover scrambled eggs can be turned into egg salad. Let them cool to room temperature (which they probably already are if they’re left over), put them into a bowl, and break them up with a spoon. Add a good shake of curry powder and then bind with as much mayonnaise as you like (egg salad is a very personal thing). Or you can use half mayonnaise and half plain Greek yogurt if you want to lighten things a bit. Taste and adjust the seasoning with salt and curry powder if needed. You can also add a big spoonful of the Cilantro + Coconut Chutney (or maybe it was already on the eggs, in which case, you’re set). Delicious served on well-toasted leftover flatbreads or pita breads.