Eggs on Sunday!!

Weekends are the only less-chaotic mornings in our small nest when we have enough time to sit together and indulge ourselves in the culinary wonders. Whether its just a plain croissant with a nice cup of coffee or a full English breakfast comprising eggs, baked beans, sausages, toasted bread and my favourite cup of Lipton tea, a lavished calorie-rich halwa poori with channa and achari aaloo or a pile of fluffy pancakes with lots and lots of butter and syrup - the Weekend Breakfast at ours is usually pretty grandiose and given the proper time and attention it deserves.

Let me, however, make a confession today: the first thing that usually comes into my mind, when talking about breakfast, is always an egg. And although my husband and son both are not very fond of the healthy protein suppliers, my mind is always flooded by ideas and recipes containing eggs and they have to be on the table in any form. I believe, egg is an incredible ingredient with admirable potential to make every food taste or look great. You can not only use it as a main component for making omelettes but also as supporting and binding agent in cakes and pancakes; it can serve as great taste-enhancer in french toasts or an exquisit eye-catcher for decorating curries and halwas - eggs are a blessing we should really appreciate!!

Todays recipe is the latest effort Ive made to convince my family on how eggs can elevate the taste of a meal from ordinary to extraordinary. And according to my husband, this surely is an addition to our list of favourite  breakfasts on the weekend.

Steamed Omelette

Ingredients:

3 large eggs
1 medium chopped onion
1 small chopped tomato
3 tbs chopped mashrooms
1/2 chopped green chili
3 tbs chopped corriander
salt and white pepper
cayenne pepper (optional)
1 tsp milk

Line three ramekins / heavy duty cups as in for cup a cake with cling film. (I tried using both cling film as well as aluminium foil to compare the results and would highly recommend the first one).

Chop the onions, mashrooms, tomato, green chili and corriander.

Beat eggs in a bowl and add in milk and season with salt, pepper and cayenne pepper.

Add in the chopped vegetables.

Pour into the prepared ramekins.

Ive made the eggs in a fish steamer/poacher by filling the bottom with half glass of water and placing the ramekins on the removale rack. Covered it with the lid until the eggs were done. Incase you dont have a poacher, preheat the oven at 190C. Pour some boiling water in the baking tray, just enough to cover the ramekins and bake the eggs until cooked.

Carefully remove the cling film and enjoy with cheese, sausages, toast and fresh salad. These are absolutely delicious and much lighter than the usual omelette than we normally eat.

 

Enjoy!