Breakfast and brunch can be boring or the most exciting meal of the day. One advantage of being ‘retired’ is that we don’t have to wait for week-ends to have a brunch treat. Eggs Benedict is Mark’s favourite treat, but I am not keen on its richness and try to prepare exciting and lighter dishes.
With the week-end approaching it’s time plan a tasty treat for breakfast or brunch. Here are some of my favourites!
Indian scrambled eggs or omelette!
I was first introduced to this divine version of an omelette or scrambled eggs when we visited India some years ago. Our hotel in Mumbai, just two blocks away from the famous Taj Hotel, but not quite as posh, served a traditional Indian breakfast. I think I was offered this on the first morning, and was immediately hooked, so much so that we seldom have the Western version at home!
For breakfast we have it on its own or with a few pan grilled cherry tomatoes, but for brunch or lunch it can be jazzed up with tomatoes and a pita or naan bread. The scrambled eggs will be stunning as a wrap filling.
For the omelette (or scrambled eggs) use 2 large or extra large eggs per person
Add ½ red chilli (you can use green chilli, but I like the colour of the red)
20ml chopped coriander
A pinch of salt
A grind of black pepper
I like using a fairly neutral cheese filling so I mix crumbled feta and grated mozzarella or white cheddar
Simply whisk the eggs with the flavouring ingredients and prepare the omelette as you usually do. I use a non-stick omelette pan, but always grease the pan with a small amount of butter for flavour and that golden colour.
Serve with Naan or Pita bread
Fritter fun…. I love sweetcorn fritters. They are a neutral base to carry other flavours. They can easily replace a slice of toast, rice or potato to serve with bacon, sausages, chorizo or chicken livers.
You can tone down or omit the chilli and instead, add chopped parsley and some Parmesan or some chopped sundried tomatoes. My recipe adds chunky cottage or ricotta cheese, raising the protein content. I have seen recipes using whole wheat flour, but I prefer the lightness of self-raising flour.
For an easy light meal I like to serve the fritters with bacon, mashed avo or guacamole and sour cream, almost giving it a Mexican vibe.
And my favourite is…..
A few weeks ago I wrote a blog about Socca, a traditional chickpea pancake from Southern France. This makes a stunning base for either the Indian scrambled eggs or as I served it with Sweetcorn Salsa, a soft poached egg and bacon
Socca with sweetcorn salsa and bacon.