Breakfast Challenge Day 07, Egg Mayo Open Toast…..and we are done!

So it’s the end of the self assigned breakfast challenge which I put myself through in an attempt to end this feud that me and my first were going through.

Combatting tears and tantrums over breakfast had me over the edge every single day. At the end of the week though, I realized that my baby is growing up. I need to give him room for decision making. Not just at breakfast but even at day to day choices. The power of choice can be truly empowering in a good constructive way. I suppose I had to go through this exercise to realize that.

Moving on, hopefully him and me can reach midway to make our lives easier.

Here’s what he wanted to end his week with. It’s his absolute favorite item and he can have it for breakfast, lunch, dinner or even a snack!

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Ingredients:

  • 1 Egg, soft boiled (3 to 4mins)
  • 1 Tbsp, Mayo
  • Salt to taste
  • Jaggery to taste
  • Mustard powder to taste
  • Pepper to taste
  • A slice of multigrain bread
  • Finely chopped spring onion and peppers or choice of topping
  • Drizzle of Olive oil (optional)

Method:

  • Mix everything together and top off warm toast with the egg mayo mix. Garnish with the chopped onions and peppers.

OR

  • Make grilled sandwich with the egg mayo as sandwich stuffing. Either way it’s delicious!

Serve warm.

I hope you’ve enjoyed reading through our breakfast challenge.

Thank you for reading!

Rollin’ with Friday night egg rolls

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.

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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

 

Method:

  • With a little ghee on a pan lightly fry the roti both sides

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  • 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

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  • Roll it up, wrap it in either butter paper or foil and serve warm

These are great as tiffin, snack or a meal option!