Half term holidays mean easy mornings, some lie ins and time for a proper breakfast.
The last couple of months have been hectic with the little man saying good bye to his nursery and hello to proper school. New timings and the earl morning frenzy have taken a toll on all of us and consequently, on the blog.
But now, we’ve had a fun filled but easy week. And of course, some good food, made and eaten at leisure.
So here’s what we came up with over the weekend. Our version of a savoury French ‘toast’ but made with leftover chapatis. You can also use some flatbread like ‘khoubuz’.
Leftover chapatis, eggs, seasoning, some chopped tomato and a scant teaspoon of chopped coriander – a colourful breakfast or indeed dinner is ready in minutes.
It went down a treat! Give it a go, won’t you?
3 pats of butter
3 tablespoons of cold milk or cold water
2-3 cubes of cheddar (approx. 8-10 tablespoons), grated
1 medium tomato, peeled and chopped
2 teaspoons of chopped coriander
salt and pepper to taste
- Beat 3 eggs with the milk or water. Add salt and pepper and whisk well.
- Add the grated cheddar, chopped tomato and coriander leaves. Stir well with a fork.
- Now heat a pan over a high flame.
- Add the chapati to the pan. When it is warm, butter it generously on both sides.
- Pour a third of the egg mixture over the chapati. Swirl the pan so that the chapati is coated with the egg-cheese-tomato mixture.
- Cover with a lid and let cook.
- When the egg has started to set, flip over as you would an omelette and turn off the flame. This will allow it to cook till the egg is just done.
- Transfer to a plate and serve hot.
- Repeat for the other chapatis.
Ketchup and cutlery optional!
Dark Autumn mornings and evenings are brightened up with a colourful, hot and relaxed meal.