Spicy Scrambled Eggs with Toasted Bread Cubes
An easy go to breakfast in my house is spicy scrambled eggs. Very similar to what is called Akoori or Bhujri in Indian homes.
However the version my son (aka apple of my eye) salivates over has a slight twist. Add a long time ago my father loved this too. It includes toasted bread cubes folded right in. This replaces the need for toast. Most importantly it gives leftover bread a face lift when toasted lightly in olive oil and butter. This simple addition is pure genius. My dad used Amul butter, I use salted butter. Just a little. I used bits of sourdough or whole grain bread. Essentially anything I have in the refrigerator that needs rescuing. The only caveat here is that you do need stale bread. Fresh bread absorbs too much oil.
My Story of these Spice Scrambled Eggs
This weekend has been just lovely having my daughter back. I have been crazy busy, but I realize it is exactly how I like things. This morning breakfast brought a happy smile to their faces. Growing up Deepta used prefer simple soft scrambled eggs over these Indian varieties. Now she likes Indian Bhujri, but it has to be her Dadu’s versions with bread cubes. One humble ingredient and what a difference.
Some Tips and Tricks
A few techniques to get this just right,
- Toast the bread cubes until crispy, but do not over do the oil and butter. Set this aside.
- Cook the eggs on low heat to ensure the right consistency.
- Fold in the cheese towards the end and finally the bread crumbs.
How to Enjoy These Spicy Scrambled Eggs
I have been enjoying this gentle cool rainy weather. It is preferable it to the sultry hot and humid days. So, my favorite drink with these eggs is undisputable a good cup of masala chai.
A very simple and homey breakfast or brunch dish that is usually a staple on Indian tables.
Ingredients
- 2 tablespoons oil
- 1 tablespoon salted butter
- 2 slices stale bread, cut into 1 cm cubes
- 1/2 teaspoon cumin seeds
- 1/4 red onion, finely chopped
- 1 medium sized (or 20 grape tomatoes), chopped (about 3/4 cup)
- 4 eggs, lightly beaten with a little salt
- 1/4 cup grated extra sharp cheddar
- 1 green chilie such as a Seranno, finely chopped
- 1 tablespoons chopped cilantro
Instructions
- In a large pan, heat 1/2 tablespoon of the oil and 1/2 the butter.
- Add in the bread cubes and toast the cubes stirring frequently until they are golden brown and crisp. Remove and set aside.
- Add in the remaining oil and butter add in the cumin seeds and let the seeds sizzle. Add the onion and cook for about 4 to 5 minutes until the onion is soft and sweaty.
- Add in the tomato and cook for about 2 to 3 minutes until the juices begin to run.
- Turn the heat on low and add in the eggs and let the eggs cook softly, stirring the eggs occasionally.
- Add in the cheese and the green chilies.
- When the egg are just set (but still moist) stir in the cilantro, garnish with lots of freshly ground black pepper. Lastly fold in or scatter the bread cubes just before serving.
Notes
Notes: this recipe can be increased as needed.
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