Add the eggs to a bowl along with the curry powder, cream, salt and pepper. Beat well to combine.
Melt the butter in a saucepan over a medium heat. Add the beaten egg and let it settle for a moment before scrambling with a fork. Cook to preference.
Whilst the eggs are cooking, slice the cucumber into 20 even sized discs – about 1/4 inch thick.
Divide the curried egg between the cucumber discs.
Scatter with fresh parsley to serve.
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