I almost did not write this post. But against all odds, I did it. I made a delightful breakfast today, something that took me back to my time in Bangalore as well as my boarding school day – eggs on toast. We all have our version and preferences, but we can universally agree that no matter how you make this dish, it always works out. You can be creative (like I have been!) and try something new. Or stick in some bacon, some salami and ham, and you’ve got yourself a classic omelette. I love them anyway.
So here is another quick recipe, if you have the ingredients. If you don’t, fret not. Tell me your classic eggs on toast version and I’ll be glad to make it.
I used a local herb that we get here in the Northeast during the rainy days. It’s called manimuni here in the Assamese tongue, but the English name for it is the Indian pennywort. It has these pretty little leaves, shaped like a nice Japanese fan. The plant is also known as vallarai in Tamil (Wikipedia says so) and we get it in the southern part of India as well. So Tamil folks reading this post, please give me your recipes for this herb! It has this earthy smell, almost resembling carrot leaves’ pungency. I love it and it gives great flavour to the omelette.
- Eggs – 2 whole (I used plain farm ones)
- Pumpkin blossoms – 3 flowers, cleaned and washed thoroughly
- Onion – 2 small (or you can use a medium sized one)
- Coriander leaves – 4-5 stems, torn
- Pennywort leaves – 5-6, folded and chopped
- Turmeric powder – one-fourth tablespoon
- Cumin powder – one-fourth tablespoon
- Curry powder – half tablespoon (any curry powder – chicken, fish, mutton, veg – will do)
- Worcestershire sauce – one-fourth tablespoon (for that hint of sweetness)
- Chilli flakes – a pinch (I add a little more. I love spicy food)
- Milk – a tablespoon (let’s be English and call it ‘a dash of milk’)
- Salt to taste
- Oil for the pan (I used extra virgin olive oil)
- Bread – 2 big slices
- Clean the pumpkin flowers thoroughly and shake any excess water. Leave them to dry while to mix the other ingredients.
- In a large bowl, add the eggs, onions, coriander and pennywort leaves, spices, sauce and milk and whisk to incorporate some air. Add the salt and chilli flakes and whisk some more till its foamy at the sides
- Heat some oil on a flat pan. I used my mother’s non-stick dosa/pancake pan.
- Dip the pumpkin blossoms in the egg mix and carefully place it at the centre of the pan. Drop in the egg mix on top of the flowers, such that some of the onions and spices sit on top of the blossoms, while the egg spreads around the pan.
- Lower the heat and let the eggs set. As soon as you see the edges firming up, fold the eggs towards the centre to pocket the flowers in the middle. Do it from all sides.
- After that, drop in a little more oil from the top and cover the egg pouch with a lid. I used a large steel bowl to cover the middle. This way the eggs will finish cooking in its steam.
- Give it two minutes. The flowers are really delicate and would have cooked in that time. Remove the cover and gently scrape a flat spatula underneath the egg pouch and onto a plate.
- Heat the bread slices on the pan and serve with the eggs.
I had the eggs on toast with some sriracha sauce and it was absolutely delicious. The sweetness from the flowers was well complimented by the spicy sriracha and chilli flakes. The onions had a nice crunch and the pennywort gave it a refreshing earthy taste. I will definitely make this dish again. And again! Try and let me know if you guys like it.