Breakfast sandwich with leftover salad

Recipe for breakfast sandwich

breakfast sandwich

I overeat. And that’s because I overcook. There are always leftovers, which gives me the chance to use them wisely and make something new for the next day. Like the post before this one, where I made a salad. A large one. Leftovers went into and omlette which in turn went into a sandwich. You could do it with leftovers from any salad, chicken dish or even with leftover sabzi.  Just don’t add any gravy in your eggs! You could, but I’m not responsible for the consequences!

breakfast sandwich

Beat 2 – 3 eggs till nice and fluffy. Add the salad (without the dressing, of course) leftovers and mix.

In a greased and hot pan, pour the eggs over and let it cook.

Sprinkle – salt, pepper, seasonings, dried herbs if you’d like.

Flip if you want your omlette completely cooked on both sides, or fold and take it off the heat if you like it slightly under.

Take a slice of bread and use either cheese spread or butter. Place half the omlette over it.

Place a slice of cheese on the omlette. I used mozzarella. You could use any other.

Top this with fresh greens like rocket, basil, spring onions or any other kinds.

Place another slice of bread over this and use a sandwich grill or just brown both sides on a nonstick pan with some butter. I used a waffle maker though. The sandwich turned out nice and crisp.

Nothing like a filling breakfast to kickstart the day. And what better way to use leftovers!

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Waffles with Caramelized Bananas and Honey

The Flipkart Big Billion Day was upon us and everybody was all ooh-aah and everything about it. I also downloaded the app (yes, I’m a cavewoman when it comes to apps) to see what the fuss was all about. As expected, the first thing I click on was the kitchen appliances section. And lo behold, by the grace of tech Gods, I saw one waffle maker. That too for Rs. 899 only. One brand called Lifelong it seems. Now only time will tell if it’s going to stand the test and taste of time. Anyway, now that I have procured the maker, I presumed with the making. Of the waffles, of course. I came across too many recipes. But decided to figure this out on my own. Couldn’t be THAT off considering I’m one pancake queen. So here goes:

Makes 4 waffles. 2, if you want to stuff all the batter into that waffle maker and cause spillage and dense waffles.

Ingredients:
1 cup maida (plain flour)
1 cup milk
1 egg
1/2 cup oil
2 tsp baking powder
1 tbsp sugar
1 tsp vanilla
1/2 tsp salt

Method:
1. Mix dry ingredients and keep aside.
2. Mix milk, oil, yolk from the egg (keep the white aside to be added later) and vanilla and keep aside.
3. Now make a well in the flour mixture and pour the wet ingredients to this and mix till incorporated. Don’t over mix, else you’ll have waffle shaped leather type thing to chew on.
4. Whisk the egg white till nice and frothy. Like cappuccino froth maybe. Gently fold this into the batter.
5. Pour 3/4th ladle of the batter on each waffle mould of the preheated waffle maker.
6. Close it and wait till you see steam coming out from the sides. Also, there will be a red and green light where green turns on means it’s done.

I topped this with caramelized bananas and honey. You could choose chocolate sauce or maple syrup or basically anything else you’d like.

Also, I’ve learnt this a little too late, but still. Taking some effort to make your food look nice makes you also feel nice. Especially when the picture comes out good, when you don’t have a fancy-shmancy camera and only a phone.

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Bacon and Eggs in Bread Cups

bacon eggs

Crispy, toasty bread with bacon bits and a soft runny egg nestled right in the center. This one is very close to Rachel Khoo’s Croque Madame Muffins. However, I changed it to make it an easier breakfast dish. It’s always nice to try out different recipes by different cooks. Rachel’s recipes seem quite easy. Although some of the ingredients she uses wouldn’t be easily available here. Hence, bacon and eggs. Bacon and eggs with cheese, in bread cups – everything is right about this.

PS: Rachel is my cook crush, after Nigella Lawson, of course.

This recipe serves one.

Ingredients:
Egg – 1
White bread with crusts off – 2
Bacon – 2 strips cooked as you like it
Butter – 1 tsp
Cheese – to grate on egg

Method:
1. Spread butter on both slices and line it in your ramekin.
2. Cut up the bacon and line the bread with it, or place them whole.
3. Crack the egg into it.
4. Grate cheese (I used cheddar) on the egg.
5. In a preheated oven (180C), bake for 20 mins.
6. Garnish with any herbs you like or eat it just like that.

I didn’t add any salt because there’s enough cheese and not to forget the bacon.

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Chocolate-chip Peanutbutter Pancakes with Strawberry Preserve Surprise

I was up at 7 AM this morning. Didn’t know what to do, so I got inside the kitchen to get on with breakfast. I made myself an egg white and mushroom scramble, but I thought I’d make a few pancakes for good measure. My jar of peanut butter made eyes at me as soon as I opened my shelf door. I couldn’t disappoint it, hence –
Chocolate chip peanut butter pancakes with strawberry preserve surprise.

Ingredients:
Flour – 1 cup
Milk – 3/4 cup
Peanut butter – 1 tbsp
Strawberry reserve/jam – 1/2 tsp for each pancake
Egg – 1
Baking powder – 1 tsp
Salt – a pinch
Chocolate chips – handful
Butter/oil – to grease pan

Method:
1. Get the dry ingredients in a bowl together – flour, baking powder and salt.
2. In a coffee mug, put the peanut butter in and slowly add milk to mix it well.
3. Add the egg into the dry mix and begin mixing.
4. Add the milk and peanut butter mixture into the dry mix and egg slowly, using a balloon whisk.
5. Add the chocolate chips and stir once.
6. Grease a nonstick pan with oil/butter. Make sure it isn’t smoking hot else the pancake will burn without cooking through.
7. Now take half a ladle of the batter and add drops/bits of the reserve/jam in the batter, in the center a couple of drops on the sides while still in the ladle.
8. Pour this on to your pan and let it cook on one side – when you see bubbles forming on the top side, flip it over and let it cook for minute on the other side.

Serve hot with honey, maple syrup, chocolate syrup or any other syrup you may want to.

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Half and Half Pancakes with Mango and Honey

Pancakes make for a great breakfast. Of course, they do. Especially when they’re topped with fruits, chocolate sauce, maple syrup and the likes. I’m *trying* to eat *healthy* these days. Sunday is my cheat day. It’s best when you can cheat on your diet, yet not drive yourself up the wall with guilt. This time I tried going half and half – wheat and plain flour. Instead of maple syrup, it was honey. Topped it all with fresh mango.

Here is my old recipe for pancakes. Just go half and half with the flour, or maybe go all wheat, or maybe multigrain. Or maybe just indulge and we’ll all go on a guilt trip later.

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Shakshuka | Eggs poached in spicy tomato sauce

Shakshuka

shakshuka

Edit:

Last night I made shakshuka and instead of having it with roti, rice or bread, I teamed it with steamed zucchini ribbons. This makes for a light and healthy dinner. The ribbons were made using a vegetable peeler. As simple as that. Then simply plonk them into boiling water for about 3-4 minutes and drain. Top with shakshuka and feta cheese (optional).

This is embarrassing, but I believed I came up with this egg dish. Turns out, it was always around and it’s Shakshuka. Well, a kind of Shakshuka. Either way, it’s one of my favourite breakfast/lunch dishes. Eggs are always a hit. Be it fried, as an omelette, scrambled or even poached. This one is perfect for a weeknight dinner because it comes together in less than 20 minutes and with very few ingredients. Of course, you add more veggies and herbs to it to make it all the more delicious and filling. Scoop it with some pita or bread for best effect. But you can settle for rice too, like in my household. Leftovers can turn into breakfast. See what I mean when I said it was perfect.

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Banana Nutella Crepes

After that healthy yoghurt mousse breakfast I had to redeem myself. So, here you go, everyone’s favourite.

Ingredients for crepe:
Flour – 1 cup
Milk – 1 and 1/2 cups
Eggs – 2
Melted butter – 2 tsp
Salt – a pinch

Other ingredients:
Nutella – as much as you can and need
Banana – 1 sliced

Method:
1. Mix all ingredients well enough to make the batter.
2. Heat a griddle or a large round pan.
3. Pour a ladle full of batter on the pan and swirl it around till the batter coats the entire area of the bottom of the pan.
4. Let it cook for a min and flip it over to let it brown the other side too.
5. Now spread as much Nutella as you want on one half of the inside of an open crepe and on top of it arrange the banana slices.
6. Fold the untouched part of the crepe over the filled part of it.
7. Spread some more Nutella and add the remaining banana on top of it.
8. Fold sideways.

Serve with more Nutella
.

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Yoghurt Mousse with Muesli and Mango

For breakfast while in office I happen to order this muesli, yoghurt mousse with fruit kind of dish which seemed very doable. And so I did. The next day I brought something similar for my colleagues and along with the dish I too became a hit. I understand it’s healthy and everything, but I promise that wasn’t intentional.

Ingredients:
Muesli – 3 tbsp
Assorted fruits – cut up mango, apple, strawberry and the likes
Hung curd – 1/2 cup
Sugar syrup – 3 tbsp (you could use honey if the sugar scares you)

Method:
1. Whip the hung curd with sugar syrup and keep aside.
2. In a bowl tip the muesli in first and top it with the cut fruits, leaving a few for garnish.
3. Now top this with the hung curd mix and garnish with remaining cut fruits.

Serve for breakfast.

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