If evolution really works, how come mothers only have two hands?” – Milton Berle

I’m sure multi functioning robots were modelled after mothers – the untiring, unflinching creatures that work, day in and day out, with the punctuality of a clock and precision of an instrument. And they deliver every single day! But one thing the robots cannot copy is the love mothers sprinkle on the food they cook, the clean laundry they fold and the house they scrub clean everyday to make it warm and welcoming for the famiy. Only someone with a heart brimful of passion and generosity can repeat these very monotonous chores over and over again!

These unsung heroes definitely deserve a break sometimes. And, being a mother myself, believe me, there is nothing that can be a better gift than a morning that’s not rushed and a breakfast made with love and served in bed. If you are planning to treat your mom to a relaxed Sunday or a scrumptious but healthy Mother’s Day treat, this Egg and Tomato Toast recipe is certainly something you should bookmark.

The crust from a hollowed toast provides a perfect mould to set egg and vegetables inside. You can be as creative with the filling as you want – cooked meats, peas, corn, mushrooms, seafood, spinach, almost anything can go in the stuffing. Choose from what you and your mom like to have for breakfast. But the egg has to be there to bind everything together.

The recipe can be multiplied for a family brunch too. This Egg and Tomato Toast is as simple as abc even for dads and kids who never cook. Still it looks like a lot of love on the plate. Something special for the most special person in your life!

2 bread slices of your choice
2 eggs
1/2 green bell pepper chopped
1/2 cup cherry tomatoes or chopped regular tomatoes
A few basil leaves, baby spinach or fresh herbs/greens of your choice
2 tablespoons butter or olive oil
1/2 teaspoon red chilli flakes
salt to taste
2 tablespoons cheddar cheese

This Is What You Do:
Cut out the inside of bread slices, leaving only the crust frames to be used for this recipe. You can save and use the remaining toast later on for sandwiches.

Prep the vegetables. Keep all ingredients ready and close at hand.

Make one toast at a time if you are a newbie in the kitchen.

Heat half of the oil in a frying pan or skillet on medium low heat.

Place one toast crust on the pan and let it turn golden and crisp on one side.

Flip, fill half of the cavity with vegetables. Break and egg in the remaining hollow space inside the frame.

Cover the toast with a lid. Check after a minute or two. The egg should be set by then. The egg white slides under the vegetables and set them too in the frame.

Take the toast off the pan. Place on the serving plate. Sprinkle red chilli flakes and salt. Garnish with cheese and herbs.

Repeat with the remaining ingredients.

Serve warm with your favourite sauce and tea/coffee.

Serves 1

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