Saturday, June 21, 2014

Breakfast Rolls




"He that looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart." (~C S Lewis)


I guess all of us are guilty of the sin of committing "breakfast" in our hearts at some time or the other...and not necessarily by lusting after the mentioned foods. In India breakfast foods vary from region to region and I confess I have sinned by committing "breakfast" in my heart many a time! However, I'm reformed now as I do not eat a breakfast these days. Maybe a few crackers with a cup of tea sometimes, but that doesn't make me sin!

When I was a working mum, breakfasts and packed mid-morning snacks for the boys and myself, and lunch were all the meals I had to get ready before I left for work early in the morning. I give myself a pat on the back for always delivering variety and meals cooked fresh and on time. No delays, no excuses! So one had to actually use the same items in different ways. Here's one breakfast roll that adds to the pleasure of a leisurely weekend breakfast.

This breakfast roll is a versatile dish and can be quickly transformed into Lunch Rolls for a Sunday lunch/brunch or a dinner for that matter. To know what you can do with these rolls go to Quick Lunch Rolls under the label Light Meals
 http://chef-on-the-run.blogspot.com/2014/06/quick-lunch-rolls.html


Ingredients:

Bread slices..........................as required, large ones.
Eggs.................................... acc to number of slices. (6 large eggs can yield 6-7 rolls)
Milk.....................................2 tbsps, or as required
Onion...................................required amount diced very small. (I use 1/2 a medium onion for 6 eggs)
Ginger.................................as needed, shredded on a fine grater. (I use 1/2 tsp grated for 6 eggs)
Green chilli...........................acc to taste, chopped very small
Fresh coriander....................half a handful, chopped
Salt
Pepper
Butter
Extra Virgin Olive Oil


Whip the eggs. Add the chopped onions, grated ginger, green chill, cilantro, salt and pepper, and milk and whip again to incorporate into the egg.
Take some butter and apply sparingly on one side of each slice.
Heat a wee bit of oil in a non-stick frying pan. Lower to medium.
Pour in a bout 4 tbsps of the egg mixture. Do not roll the pan to spread it. Just lightly spred the onions around, you do not want to make a big omelette.
Take a slice of buttered bread and place it butter side down, in the raw egg mixture.
With a flat slotted spoon, lightly press down and release the bread. Do not press hard. You only want the bread to soak up as much as possible of the raw egg.
Now turn it over, bread side down.
And press down hard on the slice of bread. Move the spoon to press down the entire slice. This brings out the raw egg and ensures the egg is cooked well.
This also flattens out the bread and makes it thin enough to roll.

Press down hard all over the slice of bread to draw out raw egg.


Now turn it over again. You will find that the bread has browned.


Press down again with the spoon, all over the slice of bread.
Turn over once more. Cook for a few seconds and remove from pan onto a sheet of butter paper/baking paper.
Roll it lengthwise to get a perfect breakfast roll.


Serve hot with ketchup, or a salsa of your choice.

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