Breakfast of Eggs & Juice

Continuing with my Anniversary Special thanks to our friends!

Growing up, I never imagined that I would stay in touch with my high school friends. I hoped I would but I recognised that, at best, it might only be a murky probability. I think that’s the curse of the expat life. I lived out my high school in two different countries and while I was blessed to be always surrounded by friends who gave me so much, there was also the reality that leaving was just around the corner and not knowing what the future held made keeping in touch a tenuous affair.

Which was what made having two of my dear friends from high school at my wedding such a joyous victory. Because in spite of time, terrestrial locations, and intervening absences; we had remained friends & better yet, were able to revert back to those abundantly buoyant creatures we were in high school.

So, here’s to friends with whom you grow up & grow old with – they are like a lazy Saturday breakfast – easy & delicious!

Note about omelet: I always love to eat bread with my eggs but unfortunately on Saturday, all we had in the house was day old French bread. And then I remembered this fabulous idea I saw on Nigella‘s show once where she crumbled bread on to an omelet and that’s what we did. My thoughts are you can use any kind of bread here. So here it is.

What We Used (Omelet for 2):

Egg whites – 4

Whole Egg – 2

Finely Chopped Scallions – 4

Chopped, defrosted Frozen Veggies (we used zucchini & carrots) – 1/4 cup

Chopped bean sprouts – 1/8 cup

Diced Turkey Slices – 1/4 cup

Crumbled old bread – 1/8 cup

Pepper Jack Cheese – 2 slices or grated (whatever you have around the house)

Salt & Pepper – to taste

Dried Basil – a pinch

Frying Pan – 2

Whisk & bowl – 1 each

How We Did It:

• In a large bowl, whisk together the egg whites, whole eggs, a little salt & pepper and the dried basil.
• Saute scallions, frozen veggies, bean sprouts, and turkey with a little salt & pepper over medium flame in a small frying pan. After five minutes, remove from flame.

• In a separate pan, over medium heat, pour half the whisked egg mixture. When it starts bubbling and looks like its firming up, place half the sauted mixture over half the egg.
• Crumble bread pieces over it.

• Add a slice of cheese on top of the bread. (I got a little carried away here and added it all over the place. Ideally, you want the veggies, bread and cheese to stay neatly in one half of the egg base, just enough so it’ll be easy to fold).

• Fold omelet.

• Repeat process to make another omelet.

Juice Cocktail
We had some left over store-bought juices from when house guests visited and decided to make a juice cocktail with some home made grenadine. Our grenadine, though not as red as store as the store-bought one, comforts me for it gives me a modicum of control over the ingredients & sugar level. It’s also deliciously tastier .

What We Used:

Pomegranate Juice – 1 cup

Sugar – 1/4 cup (you can add more sugar if you wish. I have seen combinations of 2 cups of juice to 1 cup of sugar, courtesy Cocktail Chronicles)

Passion Fruit Juice – 1/2 cup

Pineapple Juice – 1/2 cup

Lemon Juice – 1/2 of a lemon

Saucepan & Jug – 1 each

How We Did It:

1. In a small saucepan, bring the pomegranate juice to a boil. Reduce heat, add sugar and let simmer for about 15 minutes, or till it is reduced in half. This is grenadine!!!
2. In large juice jug, combine the passion fruit juice, pineapple juice, lemon juice and the grenadine. Stir to mix, pour into glass and enjoy!