It’s hard to go wrong with eggs and toasts for breakfast, especially when Old Man Winter’s here to stay a while. Perhaps crunchy, gilded-faced toasts slathered with oodles of butter and topped with eggs done sunny side up could be counted as cheery; and fluffy omelets with dry toasts would measure up as hopeful. But these hearty, healthy and flavorful Scrambled Egg-wiches can rather effortlessly iron out those winter blues and excite the school-goers to eat well, do well and stay well. With the familiar tastes of everyday spices, further fortified by vegetables, cheese and nibbles of walnuts, they’re perfect to serve as snacks, fillers, lunch, or even a late evening fix.
- 11/2 Tablespoons light olive oil
- 1/4 Teaspoon whole cumin (optional)
- A dash of turmeric
- 1 Onion, finely chopped
- 1 Green chilli, minced (optional)
- 1/2 Bell pepper (any color – we used orange), chopped
- 2 Cloves of garlic, grated
- 1/2 Tablespoon grated ginger
- 1/4 Teaspoon each red chilli powder and coriander powder
- 1 Tablespoon coarsely powdered walnuts
- 1 Tomato, chopped
- 4 Eggs, beaten with 1 tablespoon milk
- Salt to taste
- 2 Tablespoons finely chopped cilantro for garnishing
- 1/2 Cup grated Cheddar or Moneterey Jack cheese (to be mixed in after the eggs cool down)
In a skillet, warm the oil and add the cumin, turmeric, then the onion, chilli, bell pepper, garlic, ginger and fry on low heat until the whole mass turns a light brown. Add the red chilli powder, coriander powder and powdered walnuts, stir well, and then toss well with the tomato. Allow the tomato to cook down, then add the beaten eggs, salt, and scramble well..fry until the eggs are done. Mix the cilantro into the egg mixture and set aside, allowing it to cool. Add the cheese and mix well.
For the Sandwiches
- 16 Slices of whole wheat bread, sides trimmed
- Butter or oil to smear on top
Arrange 4 slices of bread on a cutting board or plate, fill 2 with the egg mixture, cover each with the other 2 slices, spread some softened butter or smear oil on top of each filled stack and slide into your toaster oven, cook until sizzling brown, or heed your toaster settings accordingly. Cut into triangles and serve hot with ketchup. In our homes, these egg-wiches are typically washed down with tall glasses of mango or orange juice.