Eggs are just so darn convenient, no? They’re a regular escape route for when our cook doesn’t show up or on Friday nights which typically are our junk food nights because we are celebrating the upcoming weekend, of course ! ;)
Recently, on my walk down the road I discovered “hand bread” at our corner provision store. What is this hand bread?, I thought… Bread made by hand? Bread made to soak curries? It looked nothing like bread…and when I asked the store owner he stared blank in my face and said “hand bread is hand bread, you can see no?” Sure, that helps a lot now. Thanks, uncle!! Anyway, it’s this really flat and thin roti, made from rice flour. It’s super soft and must be consumed on the same day or else it gets dry and brittle.
I looked at it and instantly wondered if I could use it for an egg roll. A little apprehensive at first, it turned out quite nice.
Here’s what you will need:
- 1 Rice roti (hand bread) or Wheat roti
- 1 Beaten egg with salt and pepper
- Finely chopped coriander
- Dash of lime
- Chaat masala
- Long finely chopped onions
- Cheese grated
- Honey mustard mayonnaise
- Ketchup or fresh tomato salsa
- With a little ghee on a pan lightly fry the roti both sides
- Pour the beaten egg over the top and spread it out evenly
- Filp the roti and cook the egg side for a couple of mins
- Flip back to the non egg side and let it crisp up to a flaky light brown
- Take the egg roll off the pan and place on the plate
- Arrange the diced onions with the coriander in the centre of the roll edge to edge
- Season with chaat masala and a generous squeeze of lime
- Top it up with the honey mustard mayonnaise and ketchup or salsa
- Roll it up, wrap it in either butter paper or foil and serve warm
These are great as tiffin, snack or a meal option!
Just like that my first is all of 5 and my toddler, not a toothless guppy anymore. How time has flown past leaving me wondering “whatever happened to the baby food only blogging days”? as I inch slowly towards blogging for slightly older critters!
Now that both eat what we eat it’s a relief cooking just the one meal for the whole family.
One of our recent favorites has become the “peri- peri egg mayonnaise open toast”. It’s filling and serves well as a main meal or brekkie or even a heavy snack. The recent obsession for the sweet and spicy Peri peri seasoning has the kids smacking their lips and sizzling in its after heat, yearning for more.
It’s easy enough to make without a fuss and rather satisfying.
What you will need:
- Eggs – I use the farm reared (free ranged) full on desi variety
- Multigrain bread
- Red onions
- Colored peppers of your liking
- Mustard powder
- A wee bit of honey
- Mayonnaise (homemade or store bought)
- A dash of extra virgin olive oil
OH! and the Peri- Peri seasoning!
- Medium boil an egg or a couple depending on the quantity you require
- Chop up the chives (fine), onions, lettuce & peppers (lengthwise)
- Whisk up some mayo in a bowl adding in the salt, pepper, mustard and honey
- Then to the whisked mayo add crushed boiled eggs and mix it up to a chunky consistency
- Toast the bread
- Layer it up with the egg mayo topped up with the greens and veg
- Sprinkle the peri – peri
- Finish it off with a dash of olive oil
Note: If you prefer a full bodied taste of the peri peri then add the seasoning in the mayonnaise while incorporating the egg in it.
Enjoy all at once! we finished off ours before I could even get a decent pic. :)
PS: Alternative to an open toast is also a grill egg mayo sandwich. It makes for a good lunchbox item.