Coconut & Egg Burji | Indian Style Coconut Scrambled Eggs

Serves: 2
Preparation time: 15 minutes


Ingredients:

• 1 cup freshly grated coconut
• 1 egg
• 1 medium onion finely chopped
• 2 green chilies (broken or torn with hand)
• 4 to 5 curry leaves torn
• 1/4 tsp turmeric powder
• 1/4 cup chopped coriander leaves
• Salt to taste
• 4 tbsp cooking oil or coconut oil

Method:

1. In a bowl whisk the egg with a pinch of salt.
2. Heat oil in a thick bottom saucepan or kadhai. Add green chilies, curry leaves and chopped onion.
3. Fry onion till soft and add grated coconut. Gently cook the coconut on low flame for 2 minutes and then add the whisked egg.
4. Keep stirring constantly till all the egg has combined well with the coconut and the whole mixture is dry. Add a bit of salt if needed.
5. Finally add the chopped coriander leaves and stir well.
6. Serve hot with roti or toasted bread.

Note: Try to keep the flame as low as possible after adding the coconut, as the coconut and the eggs burn or stick to the bottom and can even end up burning.

You can check out my other recipes for breakfast.

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English Breakfast

Serves 2
Preparation time: 20 minutes





Ingredients:

• 4 eggs
• 1/2 cup grated cheddar cheese / 2 cheese slices.
• 2-3 sausages
• 2 carrots
• 4 to 5 cherry tomatoes
• 1 cup chopped mushrooms (as shown in the picture)
• 1/2 red bell pepper
• 4 to 5 green beans whole
• 2 stems of spring onion
• 1 tsp red chili flakes
• Salt to taste
• Crushed black pepper
• Butter for cooking

Preparation:

• Beat eggs in a bowl with some salt and 2 tbsp of water.
• Fry sausages and keep warm.
• Peel and cut carrots into thick slices. Wash and cut of the ends of green beans and steam along with carrot slices and keep warm.
• Heat 1 tbsp butter in a pan and saute the mushrooms with salt and black pepper powder.
• In the same pan stir fry red bell peppers and cherry tomatoes.

To prepare omelet:

1. Heat 2 tbsp of butter and pour the whisked eggs. Keep the flame on the lowest. Sprinkle chopped spring onion and chili flakes.
2. While the eggs are being cooked, keep shaking the pan so that the omelet gets ripples or folds and raw eggs run to the bottom of the pan.
3. Keep doing this till all the raw egg is cooked.
4. Place the grated cheese or torn cheese slices on one half of the omelet and turn the other half over it. Remove from heat.See the pictures.
5. Place the bread slices in the toaster and toast.
6. Arrange the breakfast plate with fried sausages, steamed carrots, beans, fried red bell pepper and cherry tomatoes.