Spiced Eggs with Tzatziki

We can’t call these just scrambled eggs. They are soft scramble eggs with turmeric served with tzatziki; a big pile of greens; a very generous serving of very good butter; two holey slices of country bread; and a tiny bowl of cumin seeds, Aleppo-style pepper, and flaky sea salt. A quick word to the wise: Preground curry powder can go musty quickly. If your jar isn’t fresh, replace it for the sake of these buttery, fast-scrambled eggs.

2 tsp. cumin seeds
1 Tbsp. flaky sea salt
2 tsp. Aleppo-style pepper
1 cup plain whole milk yogurt
½ cup English hothouse cucumber, finely chopped
1 clove garlic, finely grated
1 Tbsp. fresh mint, finely chopped
1¾ tsp. sea salt, divided
8 large eggs
¼ cup heavy cream
4 Tbsp. butter
2 tsp. curry powder

Garnish:
parsley leaves with tender stems
dill sprigs
mint leaves

Toast cumin in a dry small skillet over medium heat, tossing, until slightly darkened and fragrant, about 2 minutes. Transfer to a small bowl; let cool. Mix in sea salt and Aleppo-style pepper; set aside.

Mix yogurt, cucumber, garlic, chopped mint, and ¾ tsp. salt in a medium bowl; set tzatziki aside.

Whisk eggs, cream, and remaining 1 tsp. kosher salt in another medium bowl until very well combined. Heat butter in a medium nonstick skillet over medium until starting to foam. Add curry powder and cook, stirring, until fragrant and darkened in colour, about 10 seconds. Pour in egg mixture and let eggs cook, undisturbed, until edges have just set, then scramble, tilting pan and turning eggs over onto themselves, until just cooked through, about 2 minutes.

Transfer eggs to a plate. Spoon reserved tzatziki alongside. Top with mint leaves, parsley leaves and dill sprigs; sprinkle reserved spice mixture over.

Makes 4 servings.

Make-Ahead:  Tzatziki (without mint and cucumber) can be made 1 week ahead (the garlic flavor will intensify as it sits). Cover and chill.