Curry scrambled eggs with avocado and Kooray spiced cashews

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

1. Slice the red onion and mix it with the lime juice, sugar and salt in a bowl. Let it steep.
2. Preheat the oven to 200 °C (convection) and line a baking sheet with baking paper.
3. Mix one portion of Kooray spice 'n easy with 2 tbsp of water to make a marinade and divide it between two bowls.
4. Toss the cashews with the marinade in the first bowl, roast in the oven for 10–12 minutes and let cool.
5. Heat 1 tbsp of oil in a pan over medium heat. Toast the bread for 1 minute per side and remove.
6. Beat 4 eggs and whisk them with the second half of the marinade. Add 1 tbsp of oil to the pan and cook the eggs for 2–3 minutes, stirring constantly, until creamy.
7. Top the bread with the curry scrambled eggs, avocado, pickled onions and the roasted cashews.

Try it, love it!