Indian-style eggs

Method

1. Whisk 2 Co-op British free range eggs with 3 tbsp Co-op British whole milk and 1 tsp each garam masala, ground cumin and turmeric, then season
2. Heat 20g Co-op unsalted butter in a nonstick frying pan — don’t let it darken, as this will affect the colour of the egg
3. Pour in the egg mixture and allow it to set for 20 seconds, without stirring
4. Using a wooden spoon or spatula, gently fold the mixture over itself to combine, then allow to set for 20 seconds
5. Repeat, then stir in 50g Co-op frozen British garden peas and 1 small green chilli, deseeded and finely chopped, then cook in the same way until the egg is still soft and runny in places — no more than 2 mins in total
6. Meanwhile, toast 2 slices Co-op Irresistible sourdough bloomer
7. Take the egg off the heat (it should be creamy and just set) and spoon immediately onto the toast
8. Dollop over 1 tbsp Co-op mango chutney and 1 tbsp chopped coriander to serve