I was hungry.  I wanted a snack for one.  Here’s what I did:

Small fry pan on the stove top at a medium heat.
Add a bit of butter.
Add some chopped onion.
Add a healthy amount of curry powder on top.
Stir.
Add some broken up pecans, almonds.
Keep stirring.
Toss in a little bit of sugar.
Let it all blend together.

Crack a medium-small egg into a small dish and beat.
Add a splash or two of milk to the egg.
Combine the egg and milk.

Add the egg-milk mixture to the fry pan.
Mix all the ingredients, and allow enough time to cook egg to the desired consistency.

Tonight I pretty much creamed the egg, as opposed to simply scrambling or frying it.

I also chose to serve my crazy curried creamed egg along with one of my favourite egg accompaniments… don’t laugh too hard:  cottage cheese!

This odd combination of eggs and cottage cheese was something I stumbled across on my own a number of years ago and it has remained a funny little favourite.  It is especially good when the eggs are hot but the cottage cheese is cold.  Although, cottage cheese works well as an omlette filling, either heated up or cold.

By the way, the egg experiment tonight?  Very goooood.  Mmmmmm.