Friday, January 27, 2012

Day 75/90

So after a long hard day at work, all I wanted was a good old bun anda, or egg in a bun. I have my own recipe, dont need to follow anything. There is something about eggs, I can have conversations with them. I am no pro, I cant make eggs benedict or poached or anything, but I can make a harmless yet purpose driven bun anda, and I think you should be happy that I consider you worthy enough to give you this recipe. Ok, that is really rude. But its ok, a little rudeness goes a long way. Maybe you pay attention now. Blah. Omg, 15 days to go! 

So here goes... 


What you need: 

Since this is a very personal journey, all ingredients are meant for one person, so umm, modify if you plan to make this for a family or friends. Friends are family, family are friends. :) 

One egg 
A couple of sliced onion and tomato pieces 
A teaspoon of chopped coriander 
Cheese, to taste, I used really little 
A teaspoon each of dried oregano and rosemary 
Salt to taste 
Half a teaspoon of crushed peppercorns 
Oil to cook 
One bun, cut in the middle, and some butter or oil to butter or oil it 

What to do: 

1. Whip the egg well, with the salt, pepper, oregano and rosemary. 

2. Heat up some oil on a flat pan, and once its hot, place the tomato and onion pieces onto it. 

3. Once the onion browns a bit, add the whipped egg onto it. Add the cheese too. 

4. Cook for a bit, and then flip over. 

5. For the bun, cut it in the middle, and add the butter or oil onto the pan or onto the bun. Let it crisp up a bit. 

6. Take a sneak peak, and if you feel its done, add the coriander, take it off the gas, and fix it between the two bun pieces. 

7. Your egg in a bun is totally ready to eat. Enjoy with some tomato ketchup/mostaza/green chutney. :) 

I cant describe how good this was. The best part is the versatility. Add some indian spices, like turmeric, garam masala, red chilli powder and coriander powder, and you have a different version. You can also omit the onions and tomatoes, making it a plain omlette, or retain the cheese for a cheese omlette. For a richer taste, use butter to cook. Possibilites are limitless, fortunately. 

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