Curry scrambled eggs with avocado and Kooray spiced cashews

1 portion (45 gr or 3 tbsp) Kooray spice 'n easy organic green Thai curry, 2 slices of sourdough bread, 4 eggs, 1 avocado, 1 red onion, 1 lime, ½ tsp sugar, ½ tsp salt, 100 gr cashews (natural), 2 tbsp oil (e.g. canola oil)

Slice the red onion, add the pieces to a small bowl and fully cover with a marinade consisting of lime juice, sugar and salt. Set the oven to 200 degrees (convection) and prepare a baking sheet lined with baking paper/silicone mat. Mix a portion of Kooray spice ‘n easy and 2 tbsp of water in a bowl until a marinade forms. Divide the marinade evenly between two bowls. In the first bowl, cover the cashews with the marinade, roast in the oven for 10-12 minutes and let them cool off. Set the stove to medium heat, add 1 tbsp of oil to a pan and toast the bread slices on each side for about 1 minute. Remove the toasted slices from the pan and let them cool off. Mix the second half of the marinade with 4 beaten eggs, add another tbsp of oil to the pan and cook the eggs for 2-3 minutes until creamy (stirring constantly). Top toasted bread slices with the curried scrambled eggs, sliced avocado pieces, pickled onions and Kooray spiced cashews. Try it, love it!