Breakfast – 6 Ways With Bread & Eggs
I cannot emphasize enough the importance of eating breakfast every morning. Its wise not to skip breakfast as it breaks the overnight fasting period, replenishes the body’s supply of glucose, providing essential nutrients to keep our energy levels up through the day.
I’m sharing the various avatars egg takes in our kitchen for breakfast and brunch. Our family loves eggs. Its whole wheat bread with eggs on many a morning for Nehal as its a quick fix, easy breakfast meal that is healthy and filling. The images you see below are Nehal’s and Satish’s breakfast/brunch eaten over the past few weeks.
1. Boiled Egg Open Sandwich (15 mts)
~ Boil an egg, peel and slice. Finely chop cucumber and combine with mayonnaise and keep aside. Take a thick brown bread slice, spread low fat butter, place a lettuce leaf, spread the cucumber-mayonnaise mixture, place tomato slices and finally place the sliced eggs on the top. Sprinkle salt and pepper to taste. Serve.
2. Baked Beans and Bulls Eye (10-12 mts)
~ Heat a tbsp of olive oil in a vessel, add finely chopped onions (small onion) and saute for 3 mts, add chilli pwd or pepper pwd and combine. Add half a cup of baked beans and combine. Cook on low for 3 mts. Sprinkle coriander leaves and keep aside.
~ Heat a tbsp of olive oil on a non-stick tawa, break two eggs over the tawa and let it cook for 2 mts. Flip it over and cook for another mt. Season with salt and pepper. Remove onto a serving plate.
~ Place the cooked baked beans over the bulls eye and serve with toasted whole wheat bread. Our family relishes the combination of baked beans, bulls eye with toasted whole wheat bread.
3. French Toast (6-8 mts)
~ Beat two eggs, pinch of cinnamon pwd, three tbsp low fat milk, salt to taste and a tsp of light brown sugar. Dip whole wheat bread in the egg batter and toast it on well greased tawa till its browned on both sides. Drizzle honey or maple syrup and serve.
4. Spiced Egg Toast (6-8 mts)
~ Beat two eggs, salt and pepper or chilli pwd to taste and a tbsp of low fat milk. Dip whole wheat bread in the egg batter till its well coated and roast it on a well greased tawa till its browned on both sides. Remember not to leave the bread in the egg batter for long as it can get soggy. Serve hot.
5. Indian Omelette (6-8 mts)
~ Beat an egg, 2 tbsps of finely chopped onion, pinch of turmeric pwd, a tbsp of milk and salt to taste till light and fluffy. Drizzle butter or olive oil in a frying pan and on medium flame, pour the egg mixture in the center and slowly spread out using a fork or swirling the pan. Let it cook for 2-3 mts on low to medium flame and carefully flip over the other side and cook for a few more seconds. Serve hot with toasted or plain whole wheat bread.
6. Scrambled Eggs with Vegetables – Egg Burji (15 mts)
~ Heat 2 tbsps olive oil in a vessel, add finely chopped onions (one medium sized onion) and chopped green chillis and saute for 3 mts, add few tbsps of finely chopped mixed vegetables (bell peppers, tomatoes and carrots) and a pinch of turmeric pwd. Saute further for another 3 mts. Break 2 eggs into the vessel and combine with the rest of the mixture. Place lid and cook on low flame for 3-4 mts. Remove lid and combine again. Scramble the mixture for another 3-4 mts. Season with salt and garnish with coriander leaves.
You can expect more on eggs as a breakfast food for kids, right from the boiled egg and bull’s eye to egg dosa and egg parotta to stuffed omelettes and cheese omelette, in future posts.