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During late night Twitter surfing after work, waiting for the drop cab, I saw this post of a photograph of baked buns filled with something that looked like eggs. A colleague asked me something in the meanwhile and when I got back to Twitter, the post had got buried under 100s of new ones and I never had the time to fish it out.

Omelet in a bun

But the image stayed with me. My son loves burgers and I try making them at home for him. I had some buns lying in the fridge and thought of giving it a try. Out came the eggs and salamis from the refrigerator, and also some frozen peas, and mozzarella cheese, and my super breakfast dish was ready in 15 minutes flat. I posted a photo on a Facebook page for home cooks and boy, it was a hit! Within hours, I had people telling me they already tried the recipe, albeit with their own innovations, and loved it.

Here goes my recipe…

Food for thought: Omelet in a bun

Scoop out the middle

Scoop out the middle

photo 4

Pour egg mixture and sprinkle cheese on top


Burger or any other buns: 4

Onions: 1 , small (diced)

Chicken/pork salami: 2 pieces (chopped)

Eggs: 4

Boiled peas: Half cup

Salt and pepper: To taste

Mozzarella cheese (grated): Half cup

Preparation: Preheat oven at 175 degrees C. Gently whip the eggs with salt, pepper, onions and salamis. Grate the cheese and set aside. Take the buns and scoop out a chunk from the middle of each of them. Now, pour the egg mixture into the holes. Sprinkle some cheese on top and put it in the oven. Bake for 10 minutes or till the cheese melts.

Ready to eat

Ready to eat

Last words: It’s an experimental dish and there is nothing that you cannot alter. An alternative way to make it, which I am definitely going to try out next time, will be to pour the eggs and other ingredients separately, instead of mixing them. The yolks will stand out in that case and should give more character to the dish. And yes, as far as the baking time is concerned, you can always reduce or increase it suiting your taste, depending on the way you want your eggs to taste — chewy or gooey