Grilled Egg and Mozzarella Breakfast Sandwich

Boiled eggs and melted mozzarella on a Kaiser bun make a fancy restaurant style Breakfast Sandwich. I don’t have a Panini maker but I do have a George Foreman indoor grill and once I assemble the sandwich, I place it on the grill for a couple of minutes to toast it and the cheese melts to perfection. I even pack this for my husband’s lunch on busy days.

Mozzarella Egg Breakfast Sandwich

Mozzarella Egg Breakfast Sandwich

The key is to use a quality bun like a Kaiser or at least a fancy hamburger bun. I didn’t have bacon but I am sure it would have made it perfect. You can add toppings you like such as cucumbers, tomato, lettuce, pickles etc. For a lazy Saturday morning breakfast, try out this awesome boiled egg and cheese sandwich instead of heading to Tim Horton’s or McDonald’s for breakfast.

Grilled Egg and Mozzarella Sandwich

Grilled Egg and Mozzarella Sandwich

Ingredients

  1. Boiled Egg – 1 (Slice it lengthwise into 4 pieces)
  2. Mozzarella Chesse – 1 slice
  3. Romaine Lettuce
  4. Sliced Cucumbers
  5. Sliced Black Olives
  6. Mayonaisse – as needed
  7. Ketchup – as needed
  8. Honey Mustard – as needed
  9. Salt – to taste
  10. Pepper – to taste

Preparation Method

  1. Spread mayonnaise on the top half of the bun. Spread olives on top.
  2. Place a slice of mozzarella cheese followed by sliced cucumbers on top of the olives.
  3. Spread honey mustard on the bottom half of the bun and place lettuce, followed by slices of boiled egg.
  4. Season the eggs with salt and pepper. Drizzle ketchup to taste.
  5. Preheat your grill. Assemble the sandwich and grill it for 3-4 minutes so that the cheese melts.

Notes

  • My husband likes his sandwich spicy, so I add Piri Piri Hot Sauce along with ketchup.
  • If you are packing this for lunch to school or work, make sure the sandwich cools down completely before placing it in the lunch box so that the sandwich doesn’t get soggy.

 

 

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Mushroom and Egg Kothu/Kottu Roti

Kothu Roti is a popular street food in South India as well as Srilanka. It’s a very good way to turn leftover Roti (Indian Bread) and any meat curry into a new dish. I have tried different varieties of KothuRoti like Chilly Chicken Kothu Roti, Egg KothuRoti, Mixed Vegetable KothuRoti and so on from different restaurants.

Mushroom and Egg Kothu Roti

Mushroom and Egg Kothu Roti

A few years ago, I  made Kothu Parotta using Kerala Porotta. Last weekend, we had some leftover Naan in the fridge and it had dried up a bit. I decided to turn it into Kottu Roti so that we wouldn’t have to deal with hard and chewy Naan. Since I didn’t have any meat based curries, I decided to use mushroom and eggs to make a newer version of Kothu Roti. We had it for Breakfast on Sunday and it was yummy and filling. If you happen to have leftover Indian flat-bread (roti) like Porotta, Naan, Kulcha, Tandoori Roti etc., turn it into Kothu Roti and you will have an awesome dish for breakfast or tea-time.

Mushroom Egg Kothu Roti

Mushroom Egg Kothu Roti

Ingredients

  1. Naan – 4 medium
  2. Diced Onions – 1 medium
  3. Slit Green Chillies – 2
  4. Chopped Tomatoes – 1
  5. Chopped Mushrooms – 1/2 cup
  6. Red Chilly Powder – 1 tsp
  7. Black Pepper Powder – 1/4 tsp
  8. Canned Tomato Sauce – 2 tbsp (I used seasoned tomato sauce)
  9. Sweet Chilly Sauce – 1 tbsp (I used Thai variety)
  10. Eggs – 2
  11. Grated Coconut – 1/4 cup
  12. Oil – 2 tbsp
  13. Salt – to taste

Preparation Method

  1. Heat oil in a big non stick pan and saute onions and green chillies until the onions turn translucent.
  2. Add the diced tomatoes and cook until soft and pulpy.
  3. Throw in the chopped mushrooms. Saute on medium heat for 5 minutes until it begins to brown.
  4. Reduce heat and add red chilly powder. Stir fry for a minute.
  5. Add tomato sauce along with salt to taste and mix well.
  6. Throw in the roughly torn Naan pieces and shredded coconut. Stir fry on medium-high heat for a few minutes.
  7. Break eggs and add it to the pan. Scramble thoroughly until the eggs are cooked and mixed with the Naan.
  8. Add the sweet chilly sauce and black pepper powder to the pan. Toss everything together and remove from heat.
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Spicy Chicken Pasta in Cream Cheese Sauce

My toddler loves pasta particularly spaghetti or “Noondles” in toddler language. It is wonderful to see your little one trying to chow down spaghetti making a huge mess. These days I cook Chicken Breast on weekends and use it in different recipes throughout the week. It is great to have cooked chicken in your fridge so that you can use it in your pasta, soups, sandwich and so on. I boil the chicken just like I do it for Chicken Salad. I have used the cooked chicken as well as the spicy broth in this recipe.

Spicy Chicken Pasta

Spicy Chicken Pasta in Cream Cheese Sauce

Here is the recipe for a spicy chicken pasta in a flavorful cream cheese sauce.  I have used Piri Piri hot sauce for an extra kick. We have been hooked onto Piri Piri sauce after Nando’s. This pasta is only lightly coated in sauce. The flavors from cream cheese and chicken broth make it wonderful. You can add more cream cheese for a heavier sauce. This sauce tastes similar to Alfredo Sauce except that it is lighter.

Creamy Chicken Pasta

Creamy Chicken Pasta

 

Ingredients

  1. Pasta of your choice – 1 lb (I used Spaghetti)
  2. Cooked Chicken Breasts – 3 cups (diced into medium sized pieces)
  3. Diced Bell Peppers – 1 cup (I used both red and green varieties)
  4. Diced Onions – 1 small
  5. Chopped  Mushrooms – 1 cup
  6. Minced Green Onions – 1/4 cup
  7. Softened Cream Cheese – 1/4 cup
  8. Chicken Broth – 1 cup
  9. Milk – 1 cup
  10. Piri Piri Sauce – 1/2 tsp (Use any hot sauce of your choice)
  11. Black Pepper powder – 1/2 tsp
  12. Garlic powder – 1/2 tsp
  13. Butter – 2 tbsp
  14. Salt – as needed
  15. Sugar – 1 tsp

Preparation Method

  1. Bring lightly salted water to a boil in a big pot. Cook pasta according to the instructions on the packet. Drain and keep aside.
  2. While the pasta is cooking, heat 2 tbsp butter in a large saucepan and sauté the onions until translucent.
  3. Throw in the mushrooms and bell peppers. Sauté on medium heat until cooked but firm.
  4. Add the diced chicken breasts to the pan and sauté for a few more minutes.
  5. Reduce heat and add black pepper powder, garlic powder and piri piri hot sauce.
  6. Add the softened cream cheese, milk and chicken broth to the pan. Stir until the cream cheese melts and there are no lumps.
  7. Add 1 tsp sugar and little salt to taste. Simmer for a few minutes until the sauce thickens.
  8. Throw in the diced green onions to the pan.
  9. Add the spaghetti to the pan and toss everything until the noodles are coated with the sauce.

Note

  1. You can use store-bought chicken broth instead of homemade broth.
  2. Instead of boiled chicken, you can bake, saute or grill chicken breasts. For an easier alternative, try rotisserie chicken.
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