Spinach Mushroom Breakfast Braid

Breakfast braid

Spinach Mushroom Breakfast Braid

Company is coming. It’s the holidays, company is always coming. Friends, family and loved ones from afar will pass through your doors. Some will stay just the day, some will stay awhile. You’ll stay up late talking, sharing memories and just, well, catching up! Then, morning comes all too early and you drag out of bed, head to the kitchen to get a pot of coffee going. After the first cup clears your cobwebs, you suddenly realize – you have to make breakfast for a dozen people! 12 hungry mouths to feed. OK, maybe you have more or maybe you have less, you still need to feed them! The thought of all those dirty pots and pans makes you want to crawl back into bed. Never fear, friends! The breakfast braid is here to rescue you. You can impress your family and still maintain a relatively clean kitchen.

breakfast sammy

Yummy!

The breakfast bunch –

ingredients

the ingredients

You’ll need a 13 x 18 baking sheet, which is NOT the one you see pictured. That pan is too small. I got out the right pan, later. The rest of the ingredients are eggs, chopped fresh spinach, chopped mushrooms, roasted red peppers, cheese, a refrigerated tube of pizza dough and some sesame seeds to make it pretty. You’ll need some butter to cook the eggs, too.

Cut a sheet of parchment paper to fit the baking sheet. This makes moving the breakfast braid much, much easier.

Preheat the oven to 425º.

Crack the eggs into a medium sized bowl.

eggs

Get crackin’!

If it’s your normal practice to add milk or water to your scrambled eggs, go ahead and do it. Sometimes I do, this time I didn’t. Give them a whisk.

eggs beaten

beaten eggs

Get out a skillet and melt some butter in it.

melt butter

melting butter

When it’s melted, swirl it around to cover. Then, pour in the eggs.

eggs

Add the eggs

As the eggs cook, push the solids towards the center, so they don’t cook all the way through.

push to the middle

push to the middle

You don’t want to cook the eggs all the way. You want them soft set. Runny. Yes, runny. They’ll continue to cook and they have to go into the oven.

soft set scrambled eggs

soft scrambled eggs

While the eggs are cooking, time to get the dough ready. Get your half sheet pan with the parchment paper on it. ( I got out the right pan) Pop the roll of pizza dough and spread it out onto the pan.

dough spread on pan

spread out the dough

Gently stretch it to fit the pan. Pinch together any tears that happen. Get a knife and carefully make diagonal cuts about 2 inches apart, along both sides of the dough, leaving about 4 inches solid in the middle.

cut the dough

cut diagonally towards the center

Time to build the layers. Start with the chopped fresh spinach. Evenly spread the spinach down the center of the dough.

spinach layer

start with the spinach

Add a layer of mushrooms, keeping it all in the center.

layer of mushrooms

mushroom layer

Pile the eggs on next.

egg layer

Add the egg layer

Let me share my latest find with you, a vegetarian cheese. A great tasting, vegetarian cheese.

Red Apple kosher cheese

vegetarian cheese!

 This is Red Apple Naturally Good Kosher Cheese.  It looks like all the cheeses in their Naturally Good Kosher and Screaming Dutchman line are vegetarian. And, look at that easy to read label! Check your markets for this cheese. If they don’t carry it, ask them to!

Back to the recipe. Get your vegetarian cheese out and grate a cup’s worth.

grated gouda

Grate cheese!

Sprinkle the cheese over the eggs.

layer of cheese

cheese layer

Get a couple of red peppers out of the jar, pat dry and dice up.

roasted red pepper

diced roasted red pepper

Spread them over the top of the breakfast braid.

Roast red pepper layer

Roast red pepper layer

Now, fold one end of the dough up and over the filling. The end piece first, then the first piece on either side. Press the dough edges to seal it.

starting the braid

fold one end up and over the filling

Then, fold the next strip up and over the filling. Left, then right. Or right, then left. Just do one side, then the other. Leave gaps for the filling to show through.

braiding the bread

Braiding the bread

When you get to the middle of the breakfast braid, turn it around and start at the other end.

the other end

Fold up the other end

Continue folding one side, then the other until you reach the middle. then seal the dough edges down.

finished dough braid

Finished braiding

We need an egg wash, so separate out an egg white to use, or pour some liquid egg whites into a small dish. Whisk it with a fork. Brush the breakfast braid with the beaten egg wash, then sprinkle the entire top with sesame seeds.

sesame seeds

Brush with beaten egg white and sprinkle with sesame seeds

Bake the breakfast braid at 425 degrees for 15 minutes or until golden brown.

Baked Breakfast Braid

All done

Let cool for 5 minutes, then slice and serve. This makes 6 good sized servings.

Breakfast Braid

Breakfast is ready

This is so easy and so versatile. You can change up the fillings, even make them for lunch or dinner. If there’s a crown at your house, it’s no more trouble to make 2 or 3 at the same time. So, relax, enjoy your coffee. You’ve got this breakfast thing under control!

Spinach Mushroom Breakfast Braid

Spinach Mushroom Breakfast Braid

Spinach Mushroom Breakfast Braid
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A refreshing change to ordinary breakfast sandwiches.
Ingredients
  • 1 tube refrigerated pizza dough
  • 4 large eggs, lightly beaten
  • 1 tablespoon butter
  • 2 cups lightly packed chopped spinach
  • 1 cup sliced mushrooms
  • ½ cup diced roast red peppers – jarred or fresh made
  • 1 cup shredded cheese
  • 1 egg white, lightly beaten.
  • 1 tablespoon sesame seeds
Instructions
  1. Preheat oven to 425º.
  2. Cut a piece of parchment paper to fit a large baking tray. Unroll dough onto the parchment paper and pat into a 10 x 15 inch rectangle. With a sharp knife, make diagonal cuts about 2 inches apart along both long sides of the dough, leaving about a 4 inch solid center.
  3. Melt butter in a large skillet over medium heat. Add the beaten eggs and cook until soft scrambled, about 4 minutes. Remove from heat and set aside.
  4. Arrange the chopped spinach down the center of the dough. Add a layer of sliced mushrooms next. Spoon the soft set scrambled eggs evenly over the dough center for the next layer. Top with the shredded cheese. Sprinkle the roasted red peppers down the center, as the last layer.
  5. Bring the end piece of dough, up and over the filling end and bring the top strip of dough over the filling. Press the edges to seal. Braid dough over top of filling by alternating strips from each side. Fold the bottom edge up and over the end, sealing it with the last two edge strips.
  6. Brush the breakfast braid with a beaten egg white and sprinkle with sesame seeds. Bake at 425º for 15 minutes or until golden brown. Let cool for 5 minutes, slice and serve.

 

Cuban Habanero Eggs

Cuban Habanero Eggs

Cuban Habanero Eggs

We are lucky enough to have many different Latino/Hispanic/Cuban eateries around here. I am lucky enough to be able to eat at all of them! A few of them serve breakfast and since that’s my favorite meal of the day, we eat out on some mornings. It’s a treat. It rarely costs much and that makes me even happier. At one place, they had Habanero Eggs listed. I, being not too worldly, thought that was eggs with habanero peppers. Nope. It’s a reference to Havana, Cuba. Wiki explains. No super hot peppers were involved, so I ordered it. It was so good! Soft baked eggs, surrounded by sauteed onions, (not hot) peppers, tomatoes and garlic.  It was so good, that in fact, I got to craving it late one evening. I was out of luck. I couldn’t go get it made for take-away. It wasn’t breakfast time! Oh my. What to do, what to do. I went to the kitchen, got out my pans, some peppers and whatnots, then went to work on making it myself. I think it turned out pretty good.

The egg-citing line up!

Cuban Habanero eggs ingredients

Cuban Habanero eggs ingredients

We’re going to make a sofrito, so you’ll need and onion, garlic and some peppers. I used a red bell, a jalapeno and a poblano. You can use all bell peppers, all japaleno, or any combination of peppers that make you happy! Heck, use one of those uber hot, habanero peppers! You will also need some tomatoes, a bit of cumin, some white wine, butter and of course, some eggs. You’ll need some oil to saute those veggies in, too.

Get out the cutting board, we’ve got chopping to do! Dice up the onion. You want at least a cups worth, better to have 2 cups worth. Use a big onion!

diced onion

Dice the onion

Chop up the red pepper, discarding the seedy top.

red bell pepper dice

Dice the red pepper

Do the same for the poblano –

poblano pepper

Dice the poblano

I removed the veins and seeds from the jalapeno.

jalapeno

Devein the jalapeno

Then, it got diced up too.

jalapeno dice

dice the jalapeno

Now, add all those diced veggies to a big frying pan, that you’ve put a couple of tablespoons of oil in.

sofrito

Need a big skillet!

Set it on the stove over a medium heat and let it start cooking.

making sofrito

Saute the peppers and onion.

Time to preheat the oven to 350º F.  OK, back to the cutting board. It’s the tomatoes turn. I used roma tomatoes because they don’t have the high water content like the big, beef stake kind. We want tomato flavor, not tomato soup.

tomato dice

Dice the tomatoes

And, mince up the garlic.

minced garlic

mince the garlic

Measure out 2 tablespoons of white wine. The rest of the bottle can be used by the cook. We’ve got to keep the cook happy, you know!

southern white wine

2 tablespoons white wine

Cook the onion – pepper mixture until the onions are translucent, about 10 minutes, then, add in the tomatoes, garlic, cumin, and white wine.

add maters

add the tomatoes, garlic, white wine and cumin.

Cover the skillet and let it cook for around 5 minutes, stirring frequently. After the tomatoes have softened, remove the pan from the heat, then add some salt and pepper.

tomato sofrito

Tomato sofrito

Oil the inside of four, 12 ounce ramekins.

12 ounce ramekins

oil the ramekins

Divide the sauteed vegetables evenly among the ramekins.

divide sofrito among the ramekins

divide the mix among the ramekins

Smooth it out and lightly pack it down. Crack 2 eggs into each veggie filled ramekin.

2 eggs in sofrito

crack in 2 eggs

Top each dish with one tablespoon of melted butter.

topped with melted butter

top with melted butter

If you are not clumsy, slide the ramekins into the 350º F oven to bake. If you are clumsy (like me) put the ramekins on a baking sheet and place in the hot oven. Bake the eggs until they are soft set – the white is mostly done but the yolk is still soft – about 10 to 12 minutes. Rotate the ramekins halfway through the cooking time. They will continue to cook a bit after they are out of the oven. So, if you are unsure, pull them out. Better to have them underdone than over done. You can always bake them a minute or 2 more.

soft set baked eggs

Baked, soft set eggs

Mmmm, mmm. So good. I garnished mine with some cilantro and smoked paprika. A breakfast that is fitting to start the day with! Serve these with a nice, light fruit salad and some toast points. Or, dollop up a spoonful of grits and a big ole biscuit! You can even add some cheese to the ramekins, either under or over the eggs. That would make it really pop! Enjoy breakfast. Either for breakfast or, go wild – even for dinner!

Cuban Habanero Eggs

Cuban Habanero Eggs

Cuban Habanero Eggs
Author: 
Recipe type: Breakfast
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Delicious, baked eggs, nestled in a spicy tomato, sofrito blend.
Ingredients
  • 2 Tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 red bell pepper. Chopped
  • 1 poblano pepper, chopped
  • 1 jalapeno, seeded, diced
  • 2 tomatoes, chopped
  • 2 cloves garlic, diced
  • 2 Tablespoons white wine
  • ½ teaspoon cumin
  • salt and pepper to taste
  • 8 large eggs
  • 4 Tablespoons melted butter, divided
Instructions
  1. Preheat oven to 350º F.
  2. Pour the oil to a large skillet. Using low heat, cook the onion, red bell pepper, pobalno and jalapeno until the onion is translucent, about 10 minutes. Add in the garlic, tomatoes, wine and cumin, mixing well. Cover and simmer on low heat for 5 minutes, stirring frequently. Season with salt and pepper, to taste.
  3. Divide mixture between four lightly greased ramekins. Gently break two eggs into each dish. Top each dish with one tablespoon of the melted butter.
  4. Bake until the whites are set and the yolks are still soft, about 10 to 12 minutes. Rotate the ramekins halfway through the cooking time. Do not over bake. Garnish and serve on plate with toast points and a fruit salad.
  5. Garnish with cilantro and smoked paprika, if desired.
  6. NOTE: use no smaller than 12 ounce ramekins.
Cuban Habanero Eggs

Cuban Habanero Eggs

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese2

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

I’m sure we’ve all had it happen to us. You’ve got the perfect omelette going in the fry pan, you try to fold it over and it tears. You’re trying to slide it onto the plate and half the stuffing stays in the pan. Or, it just sticks, is undercooked or overcooked. GAH! I hate it. So, I got this recipe from the kitchen diva – Martha Stewart and adapted it to fit my needs. Now, you can adapt it to fit your needs, too! It’s a baked omelette. Just whisk up some eggs and milk, pour it into a pan, top with your favorite ingredients and bake. This version has spinach, roasted red peppers and cheese. Give it a try. Kick omelette heartbreak to the curb.

The ingredients –

omelette ingredients

omelette ingredients

First, preheat your oven to 350º. Then, give the spinach a rough chop.

Chop the spinach

Chop the spinach

Take one roasted red pepper from the jar and dry it with paper towels,

dry pepper

Dry the pepper

and cut it into small strips.

red pepper strips

Slice into strips.

Time to get cracking! Get out a medium sized bowl and crack 8 eggs into it.

break eggs

Cracked up.

Add in the milk, dijon mustard, salt and pepper.

add milk, mustard

add milk, dijon mustard, salt & pepper

Then, whisk it all together.

Whisked eggs

Whisked eggs

Measure out one cup of cheese. I grated some gouda cheese for this one.

grated gouda

cheesy

Get your pan ready. You’ll need a 13 X 18 x 1 inch baking sheet. That’s a half sheet pan and most of us have one, or five. If your pan is smaller, it’s ok. Just make sure it has 1 inch sides or you’ll end up with eggs everywhere. Spray the pan with oil. Line the pan with parchment paper, letting it hang over the sides. You can trim it to fit for the long sides, but I don’t. I find that the eggs seep under the paper. Now, spray the paper with oil, too.

spray with oil

Spray with oil

Pour in the eggs. Press down the paper in the corners, so the eggs flow over there.

eggs

Pour in the eggs

Sprinkle evenly with the chopped spinach.

sprinkle spinach

Sprinkle with spinach

Do the same with the roasted red pepper strips.

add peppers

Very colorful

Bake until the edges of the omelette are set, about 10 to 12 minutes. Take it out and top with the shredded cheese.

Top with cheese

Top with cheese

Return to the oven and bake an additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles.

cheese melted

Melty cheese

Let it rest for a minute, then lift the whole shebang out and onto a large cutting board.

Omelette

On top of a cutting board.

You don’t have to do this step. You can roll the omelette up while it still in the pan. You can. Not me. Hot pan, hot omelette, hot cheese equals a burned Ruth. So, I just slide it over to a board. While wearing my Ove Gloves. Now, back to the omelette. Starting with the short side of the pan, lift up and fold over 1 to 2 inches of the omelette, keeping the paper pulled away.

Fold omelette over

Fold it over.

Press the omelette down to seal. Continue to lift and fold the omelette, peeling back the paper until you reach the end.

rolling the omelette

Keep on rolling

Now, before you make that last fold, put everything on the serving platter and flip it off the paper. Garnish with a little chopped parsley and serve. We had ours with home fries, so I just piled them around the omelette. Cut the omelette into 2 or 3 inch slices. Serves 4. Enjoy!

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese
Author: 
Recipe type: Breakfast
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A baked omelette, rolled up over delicious spinach, roasted red peppers and cheese.
Ingredients
  • 8 large eggs
  • ¾ cup milk
  • 2 Tbsp. Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 cup chopped fresh spinach
  • 1 roasted red pepper from a jar, pat dry and chop
  • 1 cup shredded cheese, I used gouda
  • Chopped parsley for garnish
Instructions
  1. Preheat oven to 350º F. Spray a 13 x 18 x 1 inch baking sheet or similar sized pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Spray parchment with oil.
  2. Crack the eggs into a medium size bowl. Add in the milk, Dijon mustard, salt and pepper. Whisk to combine. Pour into pan. Evenly sprinkle the surface with chopped spinach and roasted red pepper pieces.
  3. Bake until the edges of omelette are set, about 10 to 12 minutes. Remove from oven and sprinkle shredded cheese over the top. Return to oven and bake and additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles. Let rest for 1 minute. Starting on one short side of the pan, lift up the parchment paper and fold over a 1 to 2 inch section. Press down to seal. Continue to lift and fold the omelette, peeling back the paper, until you reach the end. On the last fold, place entire omelette on serving platter and remove paper. Garnish with chopped parsley. Cut into 2 to 3 inch slices and serve.

 

Rolled omelette

Breakfast is served!

 

 

 

 

Asparagus & Leek Frittata

Spring has sprung!

Asparagus spears

Simply gorgeous.

 

Except for those of you who are looking out your window at snow. You have my sympathies. Even if you are still in winters cold grip, I bet you are seeing fresh asparagus in your markets. Asparagus means that spring has arrived! At least where they are growing. Tender delicious stalks poking their heads out of ground. Just waiting for me to come along and gobble them up! I’ve been doing that at the rate of several pound a week. I’m a bit of a freak for asparagus. I always save some to make into a frittata. Frittatas are the best answer to leftovers. If you’re wondering what to do with those tiny bits of leftover veggies hogging up valuable fridge space, make a frittata!

Asparagus frittata

Picture perfect.

So, here we go!

Gather your ingredients. I use a leek in this recipe because I wanted a milder onion flavor.

Asparagus frittata ingred

Some yummy stuff right here!

 

Grate the cheese and set it aside.

cheese shreds

Shredded gouda

I used Gouda, but use what you have. Swiss, cheddar, or jack cheeses work just great! Then, slice up the leeks.

sliced leeks

Slice up the leeks.

 

Preheat your oven to 450º. Cut or snap the bottoms off of the asparagus.

trim asparagus ends

Trim the bottoms off.

Line a baking sheet with foil. I used non-stick foil. That stuff is the best! Lay the spears out on the sheet in a single layer. Drizzle them with olive oil and sprinkle with salt & pepper. Roll them around so that they get all coated. 

spears on tray

lined up all neatly

Smooth them out into a single layer again and place in the hot oven. Roast them for 8 to 10 minutes. You want them to soften, but not be mushy. When done, pull them out and let cool.

Roasted asparagus

Such a pretty green!

 

While they are roasting, Break 8 eggs into a medium bowl.

eggs in bowl

All cracked up.

Whisk them up and add in the half & half, 3/4 cup of cheese and some salt & pepper. Whisk it, whisk it good.

frittata eggs

The egg mix.

 

Reduce the oven temp to 350º. Get out a 10 inch, oven proof, nonstick skillet. Or, use your trusty cast iron skillet.

Reserve 5 or 6 whole spears to place onto the top of the frittata. Chop the rest into one inch pieces.

chop asparagus

Chop the spears up.

 

Heat some olive oil in the skillet over medium heat. Add the leeks and cook stirring, for 3 minutes.

leeks in skillet.

Add the leeks to skillet.

Add the garlic and cook another minute.

Leeks & garlic

Careful and don’t brown it, like me.

Then, add in the chopped asparagus.

Adding asparagus

Pile it in.

Pour the egg – cheese mixture over the veggies in the skillet. Gently, stir it around to evenly spread the vegetables around.

Adding egg mix

Pour in the eggs.

 

Cook until the eggs are set around the edges of the pan, about 5 to 8 minutes. The insides will start to thicken up, too. Remove from the heat. Sprinkle the rest of the cheese on it and put those saved spears in a pretty pattern over the top.

Asparagus and leek frittata

Be artistic!

 

Bake the frittata for 15 to 20 minutes, or until the eggs are set and the top is golden. Remove from oven and let rest for 5 minutes. Cut into wedges and serve!

Asparagus and leek frittata

6 spears would have been better than my 5.

 

I like to have this with just some plain, old, sliced up tomatoes and biscuits. Leftovers make a great breakfast, too.

Asparagus and leek frittata slice

Yum!

Asparagus & Leek Frittata
Author: 
Recipe type: Entree or side
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A delicious salute to spring. This frittata showcases asparagus and adds in some leeks and tasty cheese for a quick and easy dish.
Ingredients
  • 1 pound asparagus, trimmed of tough ends. Reserve 5 or 6 whole spears for topping.
  • 2 Tablespoons olive oil - divided
  • 1 teaspoons salt - divided
  • 1 teaspoon freshly ground black pepper - divided
  • 1 tablespoon diced garlic
  • 1 leek, white and pale green parts, cleaned. Sliced in half lengthwise and into ½ inch pieces
  • 8 extra-large eggs
  • ½ cup half & half
  • 1 cup shredded Gouda cheese, divided
Instructions
  1. Preheat the oven to 450°F.
  2. Spread out the asparagus on a baking sheet. Drizzle the asparagus with 1 tablespoon of the olive oil, ½ teaspoon salt, and ½ teaspoon of the pepper Place the baking sheet in the oven and roast the asparagus about 8 minutes. Remove from the oven and let cool for 5 minutes on the baking sheet.
  3. Reduce the oven temperature to 350°F.
  4. Chop the asparagus into 1-inch pieces. Reserve 5 or 6 whole stalks for the top.
  5. Heat the remaining 1 tablespoon olive oil in a 10-inch oven proof, nonstick skillet over medium heat. Add the leeks, and cook for 3 minutes. Add in the diced garlic and cook an additional 1 minute. Return the cut up asparagus to the skillet.
  6. Whisk the eggs, half & half, ¾ cup Gouda cheese, ½ teaspoon salt, and ½ teaspoon pepper in medium bowl. Pour over the ingredients in the skillet. Gently stir to evenly distribute the vegetables. Cook until the eggs are set around the edges, about 5 to 8 minutes.
  7. Remove from heat. Sprinkle remaining ¼ cup Gouda cheese over the top. Place the reserved roasted asparagus spears around the surface of the frittata in a decorative manner.
  8. Bake the frittata for 15 to 20 minutes, or until eggs are set and the top is golden. Let rest for 5 minutes. Cut into wedges and serve.

 

Akoori, an Indian style scrambled egg dish

Akoori or Indian Style Scrambled Eggs

akoori eggs

scrambled goodness

Sometimes scrambled eggs just aren’t enough. You want a little more. A little pizazz. A little umph to get you going in the mornings. Well, hold on! This is just that little something. Something with a little spice to open those sleep filled eyes. Something that doesn’t need eleven pots and pans to make. Something guaranteed to give you a happy tummy.

I have a happy tummy!

This is what you’ll need.

akoori ingredients

Get small farm, cage free, eggs. The chickens will thank you. Support local farms.

Please excuse the tube of ginger. I am lazy and this stuff is great. I don’t use enough fresh ginger to keep a knob around. When I did, it would usually be found in the bottom of the fridge, all covered with white fuzz.

Dice up the onion. This one was very potent and I cried and cried. I got revenge, though. I ate it. Toss the onion in the skillet with the oil.

saute onion

saute the onion

Saute until it gets soft. While that’s cooking, go ahead and get the other ingredients ready.

ready to cook

Colorful!

 

Once the onion is ready, add in the tomatoes, chiles and the spices. Cook for a couple of minutes.

add in the tomatoes

Add in the tomatoes and spices

 

Crack all your eggs in one bowl.

bowl of eggs

all my eggs

Whisk them up and add some salt & pepper.

whisked eggs

Beat it, get yourself a whisk and beat it.

Pour them into the pan with the veggies.

adding the eggs

action shot!

Add in half the cilantro.

add cilantro

add half the cilantro

Cook the eggs, pushing them around in the skillet until they form soft curds.

egg curds

forming egg curds

Keep pushing them around, until they are cooked the way you like it. If you want soft scrambled eggs, stop now. For firmer set eggs, keep on cooking!

Serve garnished with some more cilantro. This is great with a little fresh fruit salad. The recipe for that is – Get fruit, chop fruit, eat fruit. Whew! That was hard, wasn’t it? I used a banana, strawberries, blueberries and a clementine orange.

Akoori plate

Delicious breakfast!

Recipe time!

Akoori, an Indian style scrambled egg dish
Author: 
Recipe type: breakfast, brunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious dish of spicy scrambled eggs.
Ingredients
  • 8 eggs
  • 1 Tablespoon olive oil
  • ⅔ cup finely chopped onion
  • ⅔ cup chopped tomato
  • 1 teaspoon grated fresh ginger
  • 1 green chilli, finely chopped - Serranos or Jalapenos work great.
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • 3 tablespoons cilantro, finely chopped, reserving half to garnish.
  • salt and pepper, to taste
Instructions
  1. Heat oil in a large, nonstick skillet over medium heat. Cook the onions until softened, stirring frequently about 5 minutes.
  2. Stir in the tomato, ginger, chilies, cumin and turmeric and cook, stirring for 2 minutes.
  3. Whisk eggs in a medium bowl. Season with salt & pepper.
  4. Stir the beaten eggs into the skillet with the tomatoes and add half the cilantro. Stir well to combine all ingredients.
  5. Cook slowly, stirring frequently, until soft, thick curds form. Cook until eggs reach your desired firmness.
  6. Serve immediately, garnished with remaining cilantro.