Looks tasty!
Indian bread-in-egg is a non-recipe anytime-snack with whatever you have on hand 
— kinda like bhurji mixture with an egg dipped into it. Ketchup is most often the condiment of choice.
My mom used to make a cheese version of this when we were kids that I haven’t eaten in ages — the egg and cheese mixture is mounded on one side, so the bread on the other side can get crunchy. We keep talking about it, maybe I’ll finally get to it when the kids are around next.
I used my smartphone for all of my recipe saving.
I don’t use my laptop or desktop for cooking or food stuff.
I use the save feature on HO and I bookmark some recipes in the browser.
I have some foodie friends who use Google docs and maps. I’m not that organized. I occasionally use Notes in my phone for breakfasts I want to try, and I used to have a massive Google map for coffee shops and places to brunch. I’ve been flying by the seat of my pants lately. Planning less.
A small drizzle of maple syrup poured over eggs as they’re frying tastes delicious!
I use my rice cooker that has a steam function. Best Hard boiled eggs ever.
I winged a tomato, caramelized onion, Parm, rosemary, thyme, marjoram focaccia strata last night. I might cook it a little longer next time, to an internal temperature of closer to 175⁰ F.
The internal temp varied from 160⁰F to 165⁰F, and it was a little mushy/soggy. It tasted good.
I was reading a little about savoury custards and quiches, as well as bread puddings and stratas, and some people cook them to 175⁰F or 180⁰F, or even 185⁰F.
Thermapen suggests 160-170 ⁰F for Bread Pudding.
I will try it today. I have been pouring maple syrup on toast occasionally lately.
My friend said her dad used to enjoy maple syrup on fresh, white bread, not toasted, when she was a kid, when they’d get a new bottle of syrup in the spring.
That asparagus bread pudding looks great.
That looks incredible! I have a recipe for savory mushroom bread pudding I’ve never tackled because it seemed a little too fussy for my tiny kitchen. Your photo might be inspiring me to give it a try…
Stratas and Bread Puddings are not fussy at all.
Thanks so much! The day after I made it, I was thinking how good mushrooms would be in something similar. I’m happy to say this recipe wasn’t fussy at all, so if you can find a way to simplify it, go for it.
My comment had to do with my current amount of counter space and kitchen tools (going through a taking-too-long renovation).
SALLI PAR EEDU
This dish is described in the Gunpowder cookbook as being like an “Indian take on shakshuka”; it’s Parsi, more specifically. I don’t think I cut my potatoes as thin as they should have been, but they fried up fine (ok, so I roasted them and ended up with more of an oven fry than a crispy potato stick). The fried potatoes are added to a spiced tomato and cilantro sauce and then the eggs are added to cook in the mixture (where the shakshuka comparison comes in). The recipe said to serve with bread, so I warmed up some flour tortillas…and then added hot sauce and cotija cheese…because tacos…
how did you post the photos in a slideshow format instead of showing all the photos at one time in the post?
Not too far from Chapati and adding Chutney and Paneer
I have an Indian Friend who uses Whole Wheat Tortillas as a sub for Chapati at times.
I use Flour Tortillas as a a Wrap for Moo shu when I don’t feel like making the Pancakes
Oh yeah, you can use packaged Potato Sticks especially if you can get the unsalted ones, otherwise adjust the Salt accordingly. Makes the Dish much quicker to make.
This is really good with crusty bread or soft dinner rolls — for another time! They sop up the sauce and spices nicely.
Good to know! I did see another version of the recipe that serves it with pav. Makes sense!
I actually thought about using potato sticks, since I also have some to use up. Next time!
SHRIMP AND CELERY OMELETTE with Oyster Sauce from Simple Chinese Cooking by Kylie Kwong
This is pretty easy to bang out - whisk your eggs (6 which will serve 2-4 depending on what else you are having) with soy sauce, ginger, and scallions. Dice some celery and have some raw shrimp ready to go. Heat your wok with a fair amount of oil (she says 1/4 cup) to high and cook the shrimp and celery for about 30 seconds (I added a little salt). Then pour in the eggs and cook until done (you’ll need to stir a little. Yes, your eggs with puff and brown. This goes fast.). Once done, put it on a plate and drizzle with some oyster sauce (I added a little sesame oil, smoked shoyu, and white pepper to it befor drizzling).
This would also make a great light lunch or dinner with a salad. She has a fancier version in Heart and Soul that involves shrimp as well as scallops!
Mazafati omelette, made with spinach, dates and herbs, at The Arch Café in Kensington Market in Toronto. This is my first Persian egg dish that wasn’t Kuku Sabzi.
I liked it.
