Sunday, September 11, 2011

Bread-Egg Scramble

When we were kids, me and my brother used to mess around the kitchen with eggs. We used to cook some simple stuff together like Akoori (My then-favorite, which is scrambled eggs with Tomatoes and Onion) and his creation: Bread-egg scramble. Mom hated surprises such as an empty egg carton the next day after she bought some. So we used up our ration of one or two eggs per person and the rest was fillers---whatever we could find. I was stuck on flavor and my brother, needed something filling. And once we put it together, we would always share a little of our dishes and appreciate the variety, with each other.
After getting married, shouldered with real kitchen responsibilities, I always missed our little cook-offs and irresponsibly messing up the kitchen together. And I tried his scramble but ended up making it too much mine, style-wise. I still cant replicate what he makes, but I have come up with this version which is quite different, but what my kids love to eat.

1 medium onion chopped finely
3 or 4 cloves of garlic
1/2 cup milk/ stock
A pinch of turmeric
1/2 tsp salt
3 eggs--lightly beaten with a pinch of salt
1/4 cup chopped cilantro
2 tsp oil/ butter
3 cups of dry, plain bread stuffing (without any seasonings)
If you cant get these, just tear slices of day-old bread into tiny pieces and arrange them in a single layer, in a baking sheet, toast at low heat until the pieces turn crisp on the edges. If you do this, make sure you use the milk sparingly. Using all of the milk can actually make the croutons soggy.


In a med-large nonstick saute pan, heat the oil/ butter. When it heats up, add the garlic and saute them until lightly brown. Now add the onions and stir occasionally until lightly caramelized. Now add the bread pieces and stir gently to mix.
In a small bowl, mix salt, turmeric and milk together. Taste to check the salt. Remember bread has a lot of sodium, so control the urge to use too much salt.
Now, stir the bread mixture one last time and using a spoon or your good trusty (better-be-clean!) hand to sprinkle the milk mix on the croutons.Make sure after every sprinkle, the milk gets absorbed and the mix is stirred gently.
After all the milk is used up, remove from heat and add the cilantro and mix well. Empty the contents into a serving bowl. Cover, let rest.
In the same pan, spread a little oil around and pour the egg mixture. Now rotate the pan on all sides to get a thin layer of egg. Using a Teflon-friendly spoon or spatula, gently scramble the egg. Now dump the entire contents on top of the bread which should be kind of soft by now. Mix well and serve hot.

* Mamma's Note: In case you are familiar with adding a tadka or tempering, you can go ahead and add some to this dish. It really adds to the flavor. Also try variations changing the oils or adding veggies to the mix. Also if you dont mind some heat in the AM, chop up and stir in some green chilies or add a good dash of fresh ground peppers.

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