Overcome by a Walter Mittyesque sensation when the bleakness of winter seeps into vernal days, a day comes when the term “sunny side up” is not only alive in your mind, but in a sizzling egg sandwich toasting up in your oven. The thought of a bull’s eye on a slice of bread along with a tall glass of orangeade to swill down with has a certain Ogygian aura about it. It is evocative of breakfasts of years and eons across the span of the world. There have been so many egg sandwich varieties through those years and eons that it’s hard to top them. The trick, if one wishes to appease little appetites, is to keep it simple and colorful. Here’s one, however, that is sure to whet appetites both tall and small, one that will truly be a top-of-the-morning eggsperiment to enjoy with your family, whether or not your table is gilded by a pool of vernal or summery pool of light.
A Colorful Eggsperiment
4 Flat breads (8 circles)
2 Eggs, beaten with salt and pepper
Green chutney (recipe follows)
1 Carrot, grated
Grated cheese – mozzarella, pepperjack, or cheddar would work great
Spread the green chutney on the bread circles, laying them on your baking sheet in a row. Drop a dollop of the beaten eggs, smearing them lightly to coat the circles. Sprinkle the carrot on one side and cheese on the other, making semi-circle motifs to expose the spectrum of colors. Bake in a preheated, 375 F degree oven for about 12-14 minutes, until the egg and cheese bubble up. Squeeze a glob of ketchup smack in the middle of each and enjoy with your favorite brand of OJ, or freshly squeezed if you so please.
2 Big bunches of fresh cilantro
1 Small bunch of mint leaves
3-4 Green chilies
A handful of green onions
2-3 Pods of garlic
1 Tablespoon grated ginger
Salt and sugar to taste
¼ Teaspoon cumin
Juice of 1 lemon
3 Tablespoons split chickpeas
Roughly chop the cilantro, mint, chilies, green onions, garlic and grind in your blender with the ginger, salt, sugar, cumin, lemon juice, split chickpeas until smooth. You can augment the zip factor by adding in some jal jeera or chaat masala, either just before using or while grinding. This recipe makes a big bowl full that can be pressed down in a ziplock or put in a glass box to store for upto 2 months in the freezer. It will also stay fresh in the refrigerator for upto a week.
This recipe can be spotted joining the fun at Breakfast Mela!