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A luxurious take on the classic Parsi scrambled eggs. This version introduces rich Awadhi flavors like saffron, cream, and cashews for a fragrant, creamy breakfast or brunch that feels truly special.
For 4 servings
Prepare Awadhi Base & Eggs
Sauté Aromatics
Scramble the Eggs
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A luxurious take on the classic Parsi scrambled eggs. This version introduces rich Awadhi flavors like saffron, cream, and cashews for a fragrant, creamy breakfast or brunch that feels truly special.
This fusion recipe takes 25 minutes to prepare and yields 4 servings. At 550.7 calories per serving with 21.39g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Add Royal Finish
Assemble and Serve
Add 100g of crumbled paneer or minced chicken along with the onions for a heartier meal.
Incorporate finely chopped bell peppers or mushrooms with the onions for added texture and nutrients.
For a nut-free alternative, replace the cashew paste with 2 tablespoons of full-fat yogurt or skip it entirely, adding a little extra cream.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for more heat.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Cashews and ghee provide monounsaturated fats and energy, which are important for brain health and absorbing fat-soluble vitamins.
Saffron, the prized spice, contains antioxidants like crocin and safranal, which have been linked to mood improvement and protective effects on brain cells.
One serving, which consists of two pieces of toast with akuri, contains approximately 480-550 calories. The exact count can vary based on the type of bread, cream, and amount of ghee used.
This dish is a good source of high-quality protein from eggs and healthy fats from cashews and ghee. However, due to the use of cream and ghee, it is also rich in calories and saturated fat. It's best enjoyed as a special, indulgent meal in moderation as part of a balanced diet.
Traditional Parsi Akuri is much softer, slightly runnier, and more complex in flavor than Western-style scrambled eggs. It's cooked with aromatics like onions, ginger, garlic, chilies, and fresh coriander. This Awadhi version takes it a step further by adding rich ingredients like saffron, cream, and cashew paste.
Yes, you can. Use coconut oil or another neutral oil instead of ghee. Replace the milk and fresh cream with full-fat coconut milk or a plant-based cream alternative. The flavor profile will change slightly but will still be delicious.
It's highly recommended to consume this dish immediately, as reheated eggs can become rubbery. If you must store it, keep the akuri in an airtight container in the refrigerator for up to one day. Reheat gently in a pan over low heat. Always toast the bread fresh before serving.
You can do some prep work ahead of time. The onions, tomatoes, and chilies can be chopped, and the cashew paste can be made and stored in the refrigerator for a day. However, the eggs should always be cooked just before serving.