Nothing like having two eggs, toast and cheese for breakfast – the wholesome diet. For the more cholesterol conscious (myself included), you can get rid of 1 or more egg yellow.
Over the years I have gone through multiple pans to make that perfectly round friend eggs but not until I got my hands on the 5″ Lodge Skillet – its perfect. And get the lid.
Ingredients 1 tablespoon Salted Butter 2 Egg Whites 1/2 Egg Yellow 1 tablespoon Ground Pepper 1 Slice of Cheese* 1 Brioche or Potato Bun
*I use Amul Cheese Slices; easily available in any Indian Store. The cheese is based on Buffalo Milk, it has a lot more richer & sweeter in taste compared to other cheese available on the market.
Directions Heat butter in the skillet; ensure you keep this on medium flame. Add the Eggs and cover the skillet and cooke for about 3 minutes. While cooking, you can add the Ground Pepper and close the skillet again. You can keep this sunny side up or flip the eggs to fully cook. I prefer sunny side up. Use your (silicon) spatula to check if the egg is cooked underneath. Add the slice of cheese and close the lid and cook for 1 more minute.
On the side toast or warm your bun.
Serving Place the egg on 1 half of your bun. Top it off with some Chilli Onion Crunch (Trader Joe’s) for some more spice.
Ingredients 1 tablespoon Oil (Vegetable or any Nut) 1 tablespoon Mustard Seeds 1 tablespoon Cumin Seeds 2 Green Chillies – Slit 1 Onion – Chopped 1 Tomato – Chopped 1 Cup Yogurt (Indian Yogurt) 1/4 Tablespoon Red Chilli Powder 1/4 Tablespoon Turmeric Powder 1/4 Tablespoon Coriander Poweder Pinch of Asafoetida Salt to Taste
Directions Heat oil in a Wok Add Asafoetida, Cumin and Mustard Seeds and sauté for a minute. Add Green Chillies and Onions and sauté until lightly brown. Add the tomatoes and cook unlit the water separates and the tomatoes are soft. Add the Red Chilli powder, Turmeric and Coriander powder and mix it well. Add Yogurt and mix it well.
2 Salmon fillets
½ tablespoon red chili powder
½ tablespoon turmeric powder
2 tomatoes – finely chopped
1 tablespoon ginger paste
4 garlic pods (whole or chopped)
4 green chillies (slit in the middle)
1 tablespoon cumin powder
1 cup shredded coconut
1 tablespoon tamarind water
2 tablespoon coconut oil
½ tablespoon mustard seeds
2-3 whole red chillies
5-6 curry leaves
1 onion – finely chopped
Direction Cut the Salmon fillets in 1 inch strips. Marinate the fillet with turmeric, red chili powder and a pinch of salt. Set it aside.
For the Curry: In a bowl, add the chopped tomatoes, ginger paste, garlic pods, tamarind water and a tablespoon of water. Microwave this mixture for 2 minutes. Let it cool down. Add cumin powder and shredded coconut to this mixture and grid it to a paste.
In a pan, add the paste, add the fish pieces, green chillies, salt and cook until the fish is done. Put some red chili power or tamarind paste if you want it spicy or tangy respectively.
For the Garnish: In a separate pan, add 2 tablespoons of coconut oil. Once hot, add the mustard seeds. Once they start popping, add the whole red chillies, curry leaves and onion. Cook for 5 minutes.
This South India Egg Masala style is one of the simplest and easiest egg recipe.
6 eggs 2 tablespoon coconut oil 1/4 tablespoon red chili powder 1/4 tablespoon turmeric powder 1/4 tablespoon coriander powder 1/4 tablespoon cumin powder 1/4 tablespoon garam masala powder
Direction Boil the eggs. Remove the egg shells and cut thin slits on them. Set aside. Heat the oil in a wide pan. Mix all the powders and salt to taste. Fry for a few minutes. Place the eggs inn the pan and coat the eggs with the masala.
Cut the eggs in half and top them with cilantro.