Brunch 2: Crepes, Eggs and Potatoes

This is yet another Sunday brunch post. Some yummy Crepes filled with eggs and topped with potatoes. Vegetarians, feel free to use tofu for the scramble and an egg substitute in the crepes.

My usual goto are Eggs and Potatoes with a slice of toast. But I felt a bit fancy and tried these crepes. They are delicious.

Add some roasted tomatoes and a couple of orange slices and you have a beautiful meal.

Egg Scramble:
Onion - small chopped 1/2
Eggs - 4
Salt and Paprika - To taste
Parsley/Cilantro - 1 Tbsp chopped
Milk - 2 tbsp
Butter - 1 tbsp

Beat all the ingredients for the scramble. Heat a pan and add some butter to the pan. Add the egg mixture and scramble till done.

Crepes:

All Purpose Flour - 1 Cup

Milk - 1/5 Cups

Butter - 1 Tbsp

Eggs - 2

Salt and Sugar - a pinch each

Thaw the butter and add all the other ingredients to the butter and whisk well until there are no lumps. Heat a pan and grease with some butter. Add about a 1/4 cup of batter to the pan and swirl around till it coats the pan. Cook for about 30 seconds and flip. Cook through and remove. Make the rest of the crepes with the batter.

Sautéed Potatoes:
Red Potatoes - 2
Salt and Paprika or Red Chili Powder - 1 tsp each
Garlic - 2 Cloves Crushed
Oil - 1 tbsp

Cut the potatoes into 1 inch pieces and boil till tender.
In a pan, heat the oil, add the garlic and sauté for 10 seconds. Add the potatoes and the salt and red chili. Sauté till the potatoes are golden brown at the edges.

Tomatoes:
Slice the Tomatoes and roast on an oiled pan till soft on both sides. Sprinkle with Salt,

Add some egg scramble to each crepe and roll. Top with the potatoes and serve with a couple slices of the tomatoes and the Orange slices.

Serve warm.

Breakfast Egg Muffins

We can never get tired of eggs and this is a great recipe for kids too. I have tried making them in batches and freezing them for later. However, they taste best when they are baked fresh.

Ingedients:
Eggs - 6
Red Bell Pepper - 1 small
Onion - 1 small
Spinach - 1 small bunch
Salt and Pepper to taste
Red Chili flakes - small pinch
Milk - 1/4 cup
Grated cheese - 1/2 cup
Cilantro/Parsley - a few springs

Pre-heat the over to 350F.
Dice the vegetables into small pieces. Beat the eggs along with the milk and mix all the ingredients to the beaten eggs except for the cheese.
Gently mx half the cheese and retain half to sprinkle on top.

Spray a Muffin tin and pour the mixture into the muffin tins, filling them 3/4 of the way.
Top with some cheese and bake for about 20 minutes or a little more until the eggs are set.

Remove and serve warm.

Lazy Sunday Brunch

I am at my laziest on Sunday mornings and I love easy quick recipes for a brunch with the fam. Eggs are a go to and the hubby and the kiddo love anything with eggs as well.

This is just a quick thing I pulled together with some left over grilled chicken from dinner and the rest were all just assembled together in a few minutes. Our usual go to are potatoes that are quickly boiled and sautéed into a hash. This is a great substitute for the chicken.

A simple salad and some fresh sliced avocado makes this a complete meal.

Beat the egg and add some salt, pepper and a couple tbsp of milk. Whisk and make some quick omelettes. Meanwhile, toast some bread and toss some mixed greens with whatever dressing you have on hand.
I used up some chicken I had on hand, but potatoes are a great addition here.

Assemble everything with some sliced avocado.

Viola! Brunch is served.

Breakfast Hash

I have several Brunch recipes on the blog with Eggs. This is a quick, simple and not such a pretty but delicious one pot meal.

Ingredients:
Red Potatoes - 3
Bell Pepper - 1
Red Onion - 1/2
Salt - To Taste
Red Chili Flakes - 1 Tsp
Black Pepper - 1 Tsp
Garlic - 4 Cloves Crused
Oil - 1 tbsp
Spring Onion - 1
Eggs - 3

Cube the potatoes, onion and bell pepper into 1 inch pieces. Boil the potatoes till tender. Don not peel.
In a pan, heat the oil, add the garlic, chili flakes and sauté for 10 seconds. Add the onions and bell peppers and sauté till half done. Add the potatoes and the salt, black pepper and red chili. Sauté till the potatoes are golden brown at the edges. Move the hash to the sides and make a well in the middle.
Add a little more oil, break the eggs in the center. Season with salt and pepper and scramble them.

Mix everything and top with chopped Spring Onion. Sprinkle some cheese on top if you desire and drizzle some Sriracha.

Mini Chocolate Chip Cookies

Ingredients:

Butter - 1 Stick

Flour - 1.25 Cups

Salt - A pinch

Chocolate Chips - 1/4 Cup

Brown Sugar - 3/4 Cup

Vanilla Extract -  1/2 Tsp

Egg - 1

Beat the Butter and Sugar till fluffy. Add the Egg, Salt and Vanilla Extract and beat again. Add the flour little by little and mix well. Add the Chocolate Chips and mix well. 

Pre-heat oven to 350F. Line a baking sheet with parchment paper and place lime sized cookie dough balls on the sheet. Bake for 8 to 10 min until the cookies are slightly brown but still very soft. Remove and cool. They will continue to harden once you take them out of the oven.

Sunday Brunch - 3

This is another version of my simple Sunday brunch.  As always, you will find Eggs, Potatoes and Bread in the mix. There is something really hearty about these ingredients and also the ease of making it makes this a regular in our home.

I had frozen waffles and I just toasted them up in the Toaster for a sweet and fun element on the plate. I am not a big fan of pancakes but I do love waffles.

Scrambled Eggs:
Eggs - 4
Salt and Black Pepper - To taste
Milk - 2 tbsp
Butter - 1 tbsp

Beat all the ingredients for the scramble. Heat a pan and add some butter to the pan. Add the egg mixture and scramble till done.

Potato Hash:
Red Potatoes - 2
Salt and Paprika or Red Chili Powder - 1 tsp each
Garlic - 2 Cloves Crused
Oil - 1 tbsp
Spring Onion - 1

Cut the potatoes into 1 inch pieces and boil till tender.
In a pan, heat the oil, add the garlic and saute for 10 seconds. Add the potatoes and the salt and red chili. Saute till the potatoes are golden brown at the edges. Top with chopped Spring Onion.

Serve with some Waffles drizzled with Maple Syrup and Toast.

Guddu Iguru - Egg Curry

Ingredients:
Eggs - 6
Onions - 2 big
Green Chilis - 2
Oil - 1 tbsp
Salt - to taste
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chili Powder - 1 tbsp
Coriander Powder - 1 tbsp
Chicken/Garam Masala  - 1.5 tsp

Boil and peep the eggs. Chop the onions and green chilis very fine.
In a pan, add the oil and season with Mustard and Cumin seeds. When they start to splutter, add the onions and green chilis. Add the salt and cook till the onions start to brown.
Add all the spices and cook till the raw smell disappears. Add half a cup of water and cook till all the water evaporates. Cut the eggs into half and lay cut side down into the curry.

Gently mix and serve with rice and rasam.

Breakfast sandwich

Eggs - 2
Bagels/Bread - 2 slices
Spinach - 2 cups
Crushed Garlic - 2 cloves
Tomatoes - 2
Onion - 1/2
Cream cheese/Any spreadable cheese - 2 tbsp
Salt and pepper - to taste
Oil/Non-stick spray

I use baby spinach here. If using regular spinach, just use the leafy part. Heat a pan and drizzle some oil or use some non-stick spray and add the crushed garlic and the spinach. Saute till the spinach is wilted. Season with some salt and pepper. Remove and set aside. Slice the tomatoes and in the same pan, spread the tomato slices in a single layer and sprinkle some salt and pepper on them. Cook about a minute on each side and remove. They should retain their shape. Now, break the eggs, season and cook till the eggs are set. Cook them the way you desire. Sunny side up, scrambled, poached. I like to break them on the pan, and cook on one side, flip and cook until the outside is set, but the inside is still gooey. When you cut into the egg, the yolk should be creamy and act like a sauce. Trust me, it's delicious. Toast the bread or bagels, smear the cream cheese and top with the sliced onions, sauteed spinach, tomatoes and egg. Serve open faced.

Chicken Wrap

I used the chicken tenders and corn from my previous post, to make chicken wraps for the adults.

Chicken tenders - 3

Corn - 1/2 cup

Shredded Lettuce - 1 cup

Sliced onion - 1/2

Sliced tomato - 1

Hummus or Ranch sauce - 2 tbsp

Ketchup/Hot sauce - to taste

Tortillas/Wraps - 2

Heat the wrap on a griddle till lightly browned. Add egg on one side if you like.

Spread the hummus on one side, add the lettuce, onion, corn, tomato, sliced chicken, and drizzle with some hot sauce.

Roll the wrap in an aluminium foil and serve.

Vegetable Fritatta

What is the difference between a fritatta and an omelet? Goggled and found this: Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. According to this explanation, what we Indians refer to as an omelet is in fact a fritatta. Anyway, fritatta's are usually thicker and have lots of vegetables and meats in them. Throw in anything you like, you can never go wrong here. 

Eggs - 4 (or Egg Beaters - 1 cup)

Milk - 3 to 4 tbsp

Spinach - 1 cup

Corn - 1/2 cup

Broccoli - 1 cup

Salt and pepper - to taste

Red chili flakes - 1 tsp

Goat cheese - 1/4 cup (or Any shredded cheese)

Butter - 1 tsp

In a flat bottom pan, heat the butter and saute the corn, broccoli and spinach. I used frozen vegetables here. 

In a bowl, whisk the eggs with the milk, salt and pepper. If using egg beaters, skip this step.

Egg beaters is an egg substitute. It's made with real egg whites and comes in a carton. However, you do not miss the yolk here, as it is just as creamy and tasty as a whole egg. I really like it when making quick omelets or fritattas. 

When the veggies are tender, pour the eggs into the pan and season with pepper flakes. Top with crumbled goat cheese. 

When the eggs are set at the bottom, pop this under a broiler in the oven. Else, just close the lid and let it cook on low heat until cooked through.

Serve with toast and sauce of your choice. Tabasco works great with this.

Kathi rolls or Frankies

The best kathi rolls I had were from this little stand in the Spencer's mall in Chennai. I tried to recreate them here, and I must say they tasted pretty good.

Parathas or Tortillas - 4
Eggs  - 3
Marinated and grilled chicken or veggie kebobs
Red chutney
Green chutney
Sweet chutney
Onion - 1
Lettuce - 1/2 head

These are the links to the chutneys and the chicken and veggie kebobs.
Red, Green and Sweet Chutneys
Chicken Kebobs
Sheekh Kebobs

Beat the eggs with salt and pepper.

Spray a flat bottom pan and place a paratha or tortilla on it.
Pour a beaten egg on the paratha. Flip and cook till the egg is set.
Remove the paratha onto a foil. Layer with the shredded lettuce, sliced onions, the meats or the veggies.
Spoon the chutneys onto the meats.
Wrap and serve hot.

Schezwan hakka noodles

I make my Chinese noodles with whole wheat pasta. Agreed that its healthier, and I feel good about making this, as I use a ton of veggies and the whole wheat pasta has lots of good stuff in it. I got these schezwan egg noodles from the Asian store, and the difference is the taste and texture is unbelievable. I guess mixing Chinese and Italian cuisines is not the smartest thing to do :) Sometimes authentic works a lot better.

Noodles - 200 gms
Onion - 1
Carrots - 2
Cabbage - 1/2 head
Capsicum - 1 small
Tomatoes- 2
Green chilis - 3
Ginger - 1/2 inch piece
Garlic cloves - 3
Eggs - 2 to 3
Black pepper - 1 tsp
Salt - to taste
Soy sauce - 1 1/2 tbsp
Rice wine vinegar - 1 1/2 tbsp
Peanut butter - 1 tbsp
Red chili sauce - 1 tsp
Oil - 1 tbsp
Spring onion - 2

Cook the noodles in boiling water for 8 to 12 min, depending on the instructions on the pack. Drain and wash with cold water and set aside. (It's an absolute no to wash cooked pasta, but noodles can be washed to prevent them from clumping up)
Slice all the veggies into thin strips.
In a wok or a pan, add the oil, ginger, garlic green chilis and fry this aromatic. Add the onions and fry till a bit wilted. Add the capsicum, carrots, cabbage and fry till soft, yet crisp.
In a bowl, mix salt, black pepper, soy sauce, vinegar, peanut butter, chili sauce and mix well.
Add the noodles to the pan, mix well and add the sauce.
Mix until combined. In the center of the pan, move the noodles to the side, making a well. Break the eggs in the middle, add salt and pepper. Scramble and mix with the noodles.
Garnish with spring onion and serve.
I am adding a picture of noodles made another time, to show how to add the eggs to the pan.