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.
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
Burger or any other buns: 4
Onions: 1 , small (diced)
Chicken/pork salami: 2 pieces (chopped)
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.
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
I was in a mood to bake something different, something savoury. And I did not want to go by any established recipe. It had to be something original; it was my own ‘invention test’ (MasterChef hangover, can’t help).
I looked around the kitchen and the fridge and collected a few ingredients to start with — flour, eggs, boneless chicken, onions buttermilk et al. As I got on the job, the list went longer.
When I put the dish in the oven to bake, I was wondering if I wasted my one hour. But then, with so many good ingredients, a good amount of effort and above all a good intention going into it, the result could not be bad, could it?
Why don’t you check out for yourself?
Food for Thought: Chicken Bread
Flour: 1 cup
Butter milk: 1/2 cup
Brown sugar (ground to dust): 2 tea spoons
Olive oil/butter: 1 cup
Boneless chicken: 250 g
Ginger: 1 inch, chopped
Garlic: 3-4 cloves
Green chillies: 1-2, chopped
Dried oregano: 1 teaspoon
Chilli flakes: 1 teaspoon
Baking powder: 2 teaspoons
Sant and pepper: To taste
Processed cheese: 2 cubes
Olives: 4-5 (optional)
Preparation: Cut the chicken into small pieces. Heat oil in a pan and fry the onions till golden brown. Add the chillies, ginger, garlic and the chicken and cook it dry with salt, pepper, oregano and chilli flakes. Once the chicken is cooked, grind it and set aside. Sift the flour with baking powder, and mix in the brown sugar and salt and beat it smooth with the oil. Now whisk in the egg, butter milk and add the ground chicken mix and continue beating. If the mixture is still too thick, add another egg or soda water. Mix in the cheese cubes cut into small pieces. Once the batter is ready (it should fall from a spoon in dollops), pour it in a greased cake tin and put it in the oven preheated at 180 degrees C. Bake for around 30-40 minutes, or till the upper crust is golden. Keep checking by inserting a toothpick.
Last words: You can use grated cheese too, but the chunks taste heavenly when you bite into the bread. When the cake is in the oven and is only half-ready, and the upper crust is still soft, you can take it out and sprinkle sliced olives and chopped garlic on it, before putting it back. The olives and garlic will remain on the surface this way and you won’t need any special garnish for this savoury cake.
Well, sandwiches are supposed to be quick, aren’t they? It’s another thing that some people, like me, can while away hours over a cup of coffee and a sandwich.
Two slices of bread with something in between used to be the most regular feature in my lunch box that I took to school. The “something” was often ghee and sugar. I am sure some of you are making faces, but it didn’t taste that bad when I think about it now.
I liked it best when the two buttered slices came with thin cucumber discs.
I am a huge Subway fan ever since I first tried their chicken teriyaki sub with sweet onion sauce. Before that, it was the chicken sub-sandwich that I used to get at Hot Million’s, Chandigarh, that I called my favourite. I don’t quite dislike the usual Russian salad filling either, provided it’s made with brown bread.
The other day when I woke up late and realised it was almost time for my husband to leave for office and I did not have much time to pack his lunch box, I thought of fixing a quick sandwich of a few things that I had in my fridge. The few things were a packet of chicken salami, a variety of imported cheese, and the raw salad from the previous night’s leftover.
The dish turned out, well, quite palatable. I can say that because my husband remembered to mention that after returning from office.
So, here is today’s Food for Thought: Quick chicken sandwich
Bread: 4 slices
Cheese spread: 2 table spoons
Cheddar cheese slice: 2
Grated goat cheese: 2 table spoons
Chicken salami: 2 slices
Tomato sauce: 1 table spoon
Pasta seasoning (optional) to taste
Pepper powder to taste
Preparation: Preheat oven to 180 degrees Celsius. Mix cheese spread and tomato sauce and spread it on all four slices of bread. Take one of the pieces and layer it with onions, capsicums and chicken salami. Sprinkle grated cheese, pepper powder and the pasta seasoning, if available. Cover it with another piece of bread and repeat the procedure with the other two slices. Put the sandwiches on a greased baking tray and grill it for approximately 10 minutes or till the cheese starts melting. Turn the sandwiches after spraying a little olive oil and grill it further for 5 minutes at the most. Cut them into triangles and serve with a dip or sauce of your choice.
Last words: You can use any cheese or bread of your choice. Just be careful with the temperature for the right crispiness. Though I had packed it in my husband’s lunch box, it tastes better when served freshly baked. Don’t forget your workout after ‘dishing in’ this calorie bomb.