Bread and Eggs pancakes

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There are those of us who love eggs. Yes, simply love them. There are others for whom breakfast is not breakfast without eggs. And, such people are forever looking for newer ways to incorporate eggs in their diet.

I agree, eggs are the most malleable ingredient. Now, now…I know malleable is, strictly speaking, incorrect use here but how else would you describe the humble egg which goes along with everything? Which can be beaten into submission and virtually incorporated into anything to make it more palatable?

This is my humble take on eggs for breakfast.

The original recipe for this comes from my mother. Hers has a more Indian touch with Indian spices like cumin seeds, cumin powder etc. Mine…well, mine is a tad more cosmopolitan.

EGGS AND BREAD PANCAKE

INGREDIENTS

1. 4 eggs
2. ½ cup milk
3. ½ inch piece of ginger, diced fine
4. 4-5 stale bread pieces
5. 1 small onion, chopped
6. 1 tsp parsley/coriander, chopped
7. Salt and pepper to taste
8. 1/4^th tsp red chili powder or ½ tsp red chili flakes
9. I small tomato, chopped
10. ½ cup mixed peppers, chopped (red, green, yellow) – optional
11. Any other veg that you have – boiled peas, boiled potato etc (optional)
12. Oil for cooking
13. Dash of Worcester sauce (optional)

METHOD

1. In a blender add the bread, milk and eggs. Blend till you achieve a smooth watery paste. If the paste is too thick then add more milk (cold). We are looking for a consistency thinner than the average pancake batter.
2. To the mixture, add the chili, salt, pepper and all other ingredients.
3. Mix well and ladle spoonfuls of mixture onto a greased pan on the stove.
4. Cook on both sides till golden brown.
5. Serve hot with ketchup.