Tandoori-Style Scrambled Eggs

Store-bought tandoori sauce adds a flavour boost to scrambled eggs. It's a delicious start to any busy day.

Preparation time 2 min
Total Time 5 min
Servings 2 Servings
POM® 12 Grain Bagels


POM® 12 Grain Bagels


  • 2 POM® 12 Grain Bagels, halved and toasted
  • 2 eggs
  • Pinch each salt and freshly ground pepper
  • 1 tbsp (15 mL) butter
  • 1/4 cup (60 mL) cream cheese, softened
  • 1 tbsp (15 mL) tandoori sauce
  • 1/4 cup (60 mL) spinach leaves


  1. Whisk together eggs, salt and pepper.
  2. In nonstick skillet, heat butter over medium-low heat; pour in egg mixture.
  3. Cook, stirring constantly, for about 5 minutes or until eggs are creamy and softly set.
  4. Mix cream cheese with tandoori sauce; spread over bottom halves of bagels.
  5. Top with spinach and scrambled eggs.
  6. Cap with tops of bagels.

Use tandoori sauce. If you can only find tandoori paste, use 2 tsp (10 mL) mixed with 2 tsp (10 mL) water.
Add green onions or chopped fresh cilantro to scrambled eggs if desired.
Serve with prepared mango chutney if desired.