Spicy eggy bread


DSC_0140When you get tired of your daily egg and bread breakfast and wish to twist it into a spectacular bronzed meal of cheesy topping, you make these babies; that in reality are nothing more than your daily fare of omelette and bread, all jeujed up into spicy fragments of burnished toasts. Not only do they take away from the mundanity of an everyday same ol’ breakfast but also kick it up a notch with flavours that feel just right for the most important meal of the day.

Also a good way to use up any leftover bread that you’ve been trying to ignore.

 

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The ingredients are not much and can easily be improvised to suit your taste buds. Just butter, oil, pepper, paprika, milk, eggs, spring onions, cheese and bread.

 

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chop spring onions as fine as possible, or not. Totally depends on your morning mood.

 

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Shove it into a bowl and crack a couple eggs on top.

 

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add in the milk

 

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a few shakes of paprika, and at this moment this bowl feels like it’s got a face.

 

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scrunch in some black pepper. Don’t be shy, smatter generously.

 

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and finally salt. Not a lot.

 

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mix everything until it’s pretty well mixed.

 

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get onto a bit of bread knifing. Now this step could totally be dispensed with if you’re using stale sandwich bread like one should, but somehow I had this stale piece of baguette that no one wanted to touch with a ten foot pole and thus had to use it up.. how it crumbles. Domesticity you see.

 

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Take some time to chop, shred, grate some cheese. Any cheese you fancy. I’m using Manchego cheese because there were a few slices knocking about in my fridge.

 

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soak pieces of bread into the spicy eggy mixture

 

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in the meanwhile heat some butter in a bit of oil.

 

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flip bread on the other side so it soaks up all the eggy richness evenly.

 

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once the butter begins to froth, place bread slices onto the foamy fat. Don’t let the skillet get too hot, or else you’ll burn this artistic piece of heavenly breakfast. Dot the tops with whatever onions are let languishing in the bottom of the bowl.

 

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Turn them over a dozen heartbeats later, totally depending on the heat. Try and keep the heat towards medium.

 

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and immediately stick cheese on these bread slices

 

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like so. Well, the hardest part is all done.

 

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reduce the heat to low and cover the skillet with a lid for about thirty seconds or so.

 

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Voila! it’s like magic. A moment ago there was lid and now there’s melting cheese and an easy most delicious breakfast on your table.


 

Ingredients

Eggs: 2

Milk: 1/4 cup

Spring onions: 1-2

Cheese: 2 tbsp

Bread: 2 slices

Pepper: 1/4 tsp

paprika: 1/4 tsp

salt to taste

Butter: 1 tbsp

oil: 1 tsp



Recipe instructions:  finely chop spring onions and into a bowl with eggs, milk, paprika, pepper and salt. Mix well.

Coat slices of bread with eggy mixture on both sides and cook in foaming butter+oil mixture over medium flame on a skillet.

Turn over after half a minute and sprinkle cheese on the cooked part. Turn gas to low and cover the skillet with a lid for another minute.

Your spicy eggy bread is done!

 

 

Oven baked spinach frittata


DSC_0431This gorgeous piece of yellow green slab that’s seductively prying your mouth open is in fact just an omelette, with a twist. Frittata just sounds so much more deliciously exotic..probably something about the way how the T’s roll out your tongue, or maybe how the layers of yellow egg mixed with cheese and veggies beckon you to dive in face first. There’s nothing about this dish that isn’t deserving a round of applause. The sunshine glint of eggs, the golden ooze of cheese and healthy chew of vegetables is what makes this frittata a breakfast must..and I didn’t even mention how easy it is to put this baby together.

Breakfast is the most important meal of your day, and no reason why it can’t be the most pleasurable too.

You needn’t potter about the stove waiting to flip an omelette when you can just as easily bung it in the oven and get about your morning rituals while it silently cooks to breakfast perfection..and the best part about this lover is that it begs no effort or creativity.

Put it together with whatever vegetables or meats you have at disposal as result of a languorous fridge raid. It’s a very forgiving and loving recipe.

 

DSC_0376 copyI’m calling this a spinach frittata because I realized my refrigerator needed a quick bit of deforestation. I’d bought an obscene amount of spinach a day earlier and didn’t end up using them all in a recipe. I was left with pretty hefty bunch and decided to roll with it. But you can make this into an onion, mushroom, pepper or any imaginable frittata you fancy. The premises stay the same no matter what the ingredients..so here they are. Eggs, ham (optional), boiled potato, green onion, some milk, butter, spinach, cheese and salt and pepper (not pictured)

 

DSC_0381I wanted to give the pallid potato a bit of colour and more flavour by cooking it in some melted butter, just so that it gets bronzed. So, melt a knob of butter in a pan.

 

DSC_0383Dice or cube the potato in bite sized pieces, and when the butter begins to froth, tumble them in a single layer and let cook for 3-4 minutes over medium heat.

 

DSC_0384flip on the other side and repeat treatment until both sides are nicely blushing.

 

DSC_0385like so..and that’s the end of cooking.

 

DSC_0388crack the eggs and add in the milk

 

DSC_0390season with salt and pepper

 

DSC_0391add in the chopped green onions

 

DSC_0392and whisk

 

DSC_0393until it’s…umm..whisked.

 

DSC_0396now for the grand assembly. A layer of potatoes..

 

DSC_0397followed by a layer of ham that you tore into uneven shreds because you were too lazy to chop them into equal pieces. (keep this completely meatless by adding in some other vegetables of choice)

 

DSC_0401a healthy sprinkling of cheese of choice (I used cheddar)

 

DSC_0402and a quick bit of rainforest, also torn into uneven shards of leafy green mess. (why didn’t you cook the spinach first you ask? – well, because It’s breakfast time, and quick prep and brisk efficiency isn’t exactly one of our morning hallmarks..also it really won’t matter. I promise!)

 

DSC_0403and finally a rain of sunshine bliss in the form of perfectly whisked eggs.

 

DSC_0405and (drumroll), it’ll look like this. What? you’ll wonder..where are the perfectly whisked eggs? They’ve taken root under all that greenery..but have faith my darlings.  bake at 190°C for 15-20 minutes

 

DSC_0407what? where? I know you’re still wondering.. but lemme give you a sneak peak.

 

DSC_0408Look how gracefully it has puffed up, minus the bloat. The spinach has elegantly shriveled into a thin carpet of green perfection giving just a hint of its existence. The Sunlit eggs have puffed to form a thick slab of such moulting tenderness that you’d be ever so willing to pop this hot piece into your salivating mouth, be it at the expense of burning your lovely tongue. Let it rest for a couple minutes before you dive in.

 

DSC_0427and then what do you do? You cut a generous portion, slather it with ketchup and balance it on a fiercely toasted bread. It’s breakfast!

 

DSC_0425Isn’t it just lovely?

 

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Ingredients

Eggs: 4

Milk: 30 mls (2 tbsps)

Cheese: cheddar 70g (4-5 tbsps) – or use any you prefer

Green onion: 1 (chopped fine)

Potato: 1 (boiled)

Spinach: 1 big handful (shredded/chopped)

Ham: 1-2 slices chopped

Butter: 1 tbsp

salt and pepper to taste.

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Recipe instructions: cube the boiled potato and cook in a single layer on a hot pan with butter until golden on both sides.

Whisk the eggs, salt & pepper, chopped green onions and milk until well combined.

Layer the potato, ham, cheese and spinach in a baking pan. Pour over the eggs and bake at 190°C for 15-20 minutes until the sides have nicely puffed and the eggs have cooked through. Let rest for 5 minutes before cutting into portions.

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Note: You can use any vegetables or seasonings to make this into your favourite breakfast frittata.

DSC_0416Enjoy.

 

 

 

 

 

 

Eggs in a basket


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This my lovelies, is an egg, enshrined in a bread and lovingly called egg in a basket. No gourmet affair mind you, but an affair still, of the wondrous bread and egg..meant to be eaten as a morning staple, after a night of excesses in bar or bed.

This is just the kind of breakfast you make, while groggy from last nights decadence. You want something simple but not too sloppy, and it does not get simpler than this, while still maintaining a bit of rustic chic. I mean what could be better than a buttery golden crisp toast, with a cavity filled with golden ooze of sunlit eggs? This is a miracle cure and a smashing breakfast, especially if you’re in a critical need to nurse your hangover or sore aching parts.

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don’t you love it already? it has only three ingredients. Bread, eggs and butter.

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to make the basket to fit in the eggs, grab a cookie cutter or even a random glass and press into your bread

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to get a basket

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I used two different sized glasses to get two different sized baskets, because sometimes in food and in life you gotta live on the edge.

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check them baskets out..or holes, or voids that is your life if you make these and eat alone.

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over medium heat, melt as much butter in a skillet/pan. This is supposed to be comforting, so if you’re looking at skimping on the fat then you might as well feast on air and call it a day.

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swirl the butter around to coat the pan, and put your basket bread on the melted butter

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gently, lower in the cracked egg. It makes life a lot easier if you crack the egg in a separate bowl.

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see, make sure you slide it gently, and it’ll sit pretty.

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season lightly with salt

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and pepper

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and gently nudge the sides after 30-40 seconds to see if you can flip it.

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flip and let it cook on the other side as well.

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ok, so let’s revise again! this time with the other bread with a smaller basket…so bread atop melting butter on medium low flame

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slide in the egg

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admire your handiwork

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season with salt and pepper

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flip after few seconds and we don’t want the basket covers going waste, so we toast those too.

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oh my my, what do we have here? a perfect breakfast?

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totally optional, but I do it..because life is short and it’s always a good idea to make it shorter..add a slice of ham

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bask in glory

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but just this is absolutely perfect too.


Ingredients

bread- 2 slices

eggs- 2

butter- 2-4 tablespoons


Recipe instructions

cut out cavities from the middle of your bread by sinking in a cookie cutter or proportionately sized glass rim, make sure its diameter isn’t bigger than the surface of the bread.

melt butter in a skillet on medium heat and place the bread on the melting butter, and slide in the cracked egg in the bread cavity. Season with salt and pepper and flip after a 30-40 seconds once the lower side is golden and egg is cooked. Cook the other side until golden and cooked.

Serve hot.

Enjoy!

Egg Curry


This happens to be one of the only egg recipe my militant vegetarian husband seems to like. It’s spicy, warm and can be eaten with bread, rice or just as it is.

Before you get started with it, get the eggs to start boiling.. and we need hard boiled eggs. enough to crack open your enemies skull. (I’m listing the ingredients towards the very last of this post)

Into a blender put in 1 onion, 2-3 cloves of garlic, 1 green chilly, 1/2 inch of ginger and blend into a frenzy.

this is what you’ll get after blitzing it all together. A very nice and grainy paste.

heat 1 tbsp oil in a wok and pour the puree into it and let it cook. In the meantime lets get on with the rest of the ingredients

yup, that’s my reflection.. I’m glad we’re over it. One ripe tomato and a grater, we reduce this to a nice pulp minus the skin ahem!!

Here it is, the glorious, red tomato pulp.

In the meanwhile, we have the onion, garlic and ginger puree now cooked and ready for the grated tomato pulp to be added in.

The gravy is turning a brilliant red after adding in the tomato. I have let it all cook for 5 minutes and added in the salt and given it a good stir. Make sure that you have cooked it all through before you add in the spices.

1 tsp of dried coriander into the cooked tomato onion gravy..

1/4 tsp cinnamon for the brilliant aftertaste.. cinnamon has to be my favourite spice hands down!!!

1/2 tsp ground cumin. Stir it all together and let it cook a bit

Finally, 200 mls water to the whole paste.. this is what turns it all into a wonderful curry..

Let it cook and froth and spurt and boil for another 5 minutes

The last & final addition of eggs into the curry, after which just cover and simmer for another 5 minutes..Do keep checking it by tasting it for salt.. we all have different love for salt

This is it.. The wonderful egg curry.. it’s one of the my favourite ways to eat up an egg.

Enjoy !!!

Ingredients

3 hard boiled eggs

200 mls water

2 tsp salt

1 tsp dried coriander

1/4 tsp cinnamon

1/2 tsp ground cumin

1 tbsp oil

1 ripe red tomato

1 medium size onion

2 cloves of garlic

1 green chilly

1/2 inch ginger

Blend together the onion, ginger, garlic and chilly and heat oil in a wok and pour out the paste into it and let it cook. You’ll know it’s cooked when it starts separating from the oil & in case you have used too less an oil to separate then wait till it turns completely brown, not burnt !!

In the meanwhile grate your tomato into a pulp and add it in the wok. Cook it through and add in the salt, proceeding with the ground coriander, cinnamon and cumin. Mix it all well and let cook for another few minutes.

Finally add in the water. Cover and cook till it boils. carefully add in the eggs and cover and cook again.. we really ant the eggs to sort of imbibe and take the curry’s colour.

That’s it,serve with rice or just have it the way it is..