Egg bhurji is inspired by South Asian cuisine. They add spices in everything man! I never tried this just because my mind was not accepting the idea of having too much spices in the egg for breakfast but then I tried a cheese omelette at one of my best friend’s home where she put cumin and coriander in it and OMG Yessss! it was great. So from there I got inspired to try this at home and it came out so perfect. Here is the recipe for you, if you are traumatised by the idea of having all the spices in egg, believe me its not bad at all, go with my believe and try this ❤ I am sure you will love it!
2 tbspns milk
Salt to taste
A little pic of red chilli powder
1 tspn coriander seeds (coarsely ground)
1 tspn cumin seeds (coarsely ground)
A generous pinch of turmeric
1 red onion (medium sized, chopped)
6 green chillies (small size, chopped)
½ cup chpopped coriander
2 leaves of mint (chopped fine)
1 tomato (chopped fine)
3 tbspns oil or a knob of butter
Wash and chop all the veggies.
Crack 6 eggs in a bowl, add salt, spices, milk, mint and coriander leaves and whisk.
Melt some butter in a pan or heat some oil. Add onion and cook until its translucent. Add tomato and cook until tomato loses the stiffness and then add green chillies and mix. Add egg mixture and let it sit for 1 minute in the pan to let it cook from the bottom until we scramble it.
Add some cheese at this stage if you want to otherwise mix and scramble the egg. DO NOT OVERCOOK. Keep it moist and take it out in a plate. Serve with light rye toasts and enjoy.
Greek omelette is one of my favorites. It has got all the essential from Greece; olives, feta, capsicum, etc. everything. This omelette is a full treat for weekend breakfast or brunches. Try it this weekend and enjoy with your family and friends ❤
½ cup milk
Salt and pepper to taste
1 cup cooked shredded chicken
¼ cup chopped tomatoes
2 spring onions (chopped)
¼ cup chopped capsicum
¼ cup sliced black olives
¼ cup chopped mushrooms
¼ cup crumbled feta
¼ cup parmesan
¼ cup chopped baby spinach
Some dried Italian herbs
1 tbspn butter
Whisk eggs, milk and salt and pepper. Be careful with the salt as feta is also salty.
Melt butter in a frying pan over medium heat and pour the egg mixture. When the egg starts turning white, scatter all the other ingredients on the omelette, feta being the last ingredient.
When the egg is cooked from the bottom, very carefully fold it.
Avocado & Poached eggs on Toast is one of our family favourite breakfasts. Its healthy, its light and the creamy texture and taste of avocado is just perfection and the hint of lemon in avocado is absolutely divine…… Trust me!
2 thick cut bread slices (I use “Lawsons – Traditional White” in Australia you can get whichever one you like)
1 good ripe avocado
A pinch of parsley
Some butter (to toast)(at room temperature)
1 tbspn distilled vinegar
Some salt and pepper to season
-Heat your oven to 200 degrees Celsius.
-Smear the butter on your thick cut bread slices and put them onto a baking tray and bake for about 5 – 10 minutes or until the toast is rusty and crispy.
-Meanwhile make your avocado spread. Take out the avocado in a bowl and mash it. squeeze some lemon juice, sprinkle some parsley and mix.
-Take out the toasts from oven, let them sit on a cooling rack until we get our eggs poached.
-For poaching the eggs, fill your 22cm saucepan half with water and bring it to a boil. Add distilled vinegar. Now crack the egg in a small bowl and very carefully take it near the boiling water. Dip half of your bowl in the water and leave the egg in the water. Do same with other eggs. Let them cook for 30 seconds and then remove the saucepan from the heat and cover it for exact 3 minutes.
-Now with a slotted spoon take the eggs out and put them on the plate.
-We have got all our products ready, our spread is ready, our toasts are ready and our eggs are poached so let’s assemble them.
-Spread some avocado dip on the toast (Be generous with that) and place 2 eggs on each toast. Season with some salt and pepper and serve.
Some sliced champignons (tinned) / Fresh mushrooms sauteed in 2 tspns oil
2 tbspns hot sauce (I used Tabasco, u can use any of your choice)
1 tbspn butter/ 2 tbspns olive oil to fry
-In a mixing bowl, crack 4 eggs; add milk and everything except the mushrooms and the cheese.
-Whisk well. Adjust your seasonings and melt some butter or heat some oil in the frying pan. Use a reasonable frying pan, non-stick and good sized.
-Pour over the egg mixture and wait until it spreads. Do not touch, flip or do anything at this point. Lt it spread and cook on low medium heat.
-When the edges start turning white sprinkle your mushrooms and cheese. Leave it for 30 seconds to a minute and then fold the omelette. Carefully flip it if necessary otherwise after some time remove from the plan onto your serving dish.
2 potatoes washed, peeled and cut into thin slices
1 onion sliced
1 tspn ginger paste
½ cup oil
4 green chillies sliced
4 tbspns fresh chopped coriander
1 tspn garam masala
Salt to taste
1 tspn red chilli
¼ tspn turmeric
-Heat oil in a pan and fry onion and ginger until golden brown.
-Add potato slices, spices and chopped tomato and cook covered for about 10 minutes on low heat until the potato is tender. Don’t add any water, let the potatoes cook in the moisture of tomatoes.
-When it starts looking like a simmered curry, crack in 8 eggs and mix. Break the yolks and cook on low medium heat until the eggs get scrambled. Add green chillies and coriander and serve hot with parathas or white bread slices.