I'm a breakfast kinda gal, so breakfast, brunch or brinner, it all works for me. Sunday Brunch is a firm favourite in our household, whether it be Cecconi's in LA, Balthazar in New York, The Delaunay in London, or our local vintage tea shop, which does a mean eggs benedict. Sundays are for Mimosas, Bloody Marys, Espressos, Macchiatos and some hearty food followed by sport; whether it be football, cricket, tennis, F1 or golf. You've certainly hit the jackpot if you can watch all of the above on the same day.
Brunch is really a feast of any-which-way eggs, pancakes, French toast and an array of fruit-inspired treats. An Indian brunch however, conjures up images of paranthas, dosas, idllis, or poha. All carb-laden, but extremely delish, yummy and definitely moreish. Enjoy my Indian eggs with my refreshing Strawberry Lassi, a slightly sweet, fruity, yoghurt-based drink.
Indian Eggs with Tomatoes and Paneer
- 4 Eggs, free range
- 100g Paneer, chopped into small cubes
- 1 Small Onion, finely chopped
- 1 Tomato, finely chopped
- 1 Green Chilli, finely chopped
- 1 tbsp Coriander, finely chopped
- 2 tsp sunflower oil
- Salt to taste
- Pepper, freshly ground
- In a medium frying pan heat the oil and add the chopped onions and chopped chilli. Fry on a moderate heat, until the onions are golden brown.
- Add the chopped tomatoes and the paneer and fry for a further minute. The paneer will start to brown a little.
- Crack the four eggs into the pan being careful not to break the yolks. Cook for about 3 minutes or until the egg whites are set. Place in a pre-heated moderate oven for 3-4 minutes.
- Grind some rock salt and some freshly ground pepper over the eggs.
- Sprinkle the eggs with the chopped coriander.
- Place the eggs onto a plate. The yolks should still be slightly runny.
- You can beat the eggs, rather than leaving them whole to make scrambled eggs. Add the beaten egg to the onion, tomato, paneer mixture and stir on a low to medium heat and then serve.
- Enjoy the eggs with my detox kale salad.
- 250g Greek fat free Yoghurt
- 250g Strawberries, hulled
- 500ml Water
- 2 tbsp sugar to taste or Stevia equivalent
- 6 ice cubes
- Use a blender to blend all the ingredients together. Make sure that your blender has the capacity to crush ice, otherwise leave this out and add ice cubes into each glass after blending.
- Use any variation of fruit that you enjoy, or leave it au naturel.
- Mango, strawberry and banana are favourites in our house.