Nov 01, 2015 in breakfast, quick suppers, savoury, chapati recipes, chapati with egg, chapatis, cheddar, egg recipes, eggs, epicurious. Read the original on: The Weekend Baker
Half term holidays mean easy mornings, some lie ins and time for a proper breakfast.
The last couple of months have been hectic with the little man saying good bye to his nursery and hello to proper school. New timings and the earl morning frenzy have taken a toll on all of us and consequently, on the blog.
But now, weâve had a fun filled but easy week. And of course, some good food, made and eaten at leisure.
So hereâs what we came up with over the weekend. Our version of a savoury French âtoastâ but made with leftover chapatis. You can also use some flatbread like âkhoubuzâ.
Leftover chapatis, eggs, seasoning, some chopped tomato and a scant teaspoon of chopped coriander â a colourful breakfast or indeed dinner is ready in minutes.
It went down a treat! Give it a go, wonât you?
Ingredients:
3 chapatis
3 pats of butter
3 tablespoons of cold milk or cold water
2-3 cubes of cheddar (approx. 8-10 tablespoons), grated
1 medium tomato, peeled and chopped
2 teaspoons of chopped coriander
salt and pepper to taste
Method:
Ketchup and cutlery optional!
Dark Autumn mornings and evenings are brightened up with a colourful, hot and relaxed meal.
Read the original on: The Weekend Baker
Weekend baker, Yoga enthusiast, curious cook, collector of cookbooks, traditional recipes and articles on baking and cooking. Blogging at http://ovengoodies.wordpress.com and at http://varanbhaat.wordpress.com Stop by and say Hello!