Maria NasirMake your loved ones wake up to the comfort of warm Potato Masala Breakfast Bread Bowls, filled with spicy tomato masala, sautéed potatoes and mushrooms, creamy with cheese and oozing with luxuriant egg yolk.
Don’t you just love recipes that have a wide margin for innovation and not too many do’s and don’ts attached to them! Breakfast Bread Bowls are exactly one such fun-to-do, yummy-to-eat recipe that you can’t really go wrong with.
I’m a breakfast person or rather a luxury breakfast person. What I eat in the morning basically determines the mood of the day for me. Taking out 15 peaceful minutes to enjoy a satisfying breakfast is what gets me in the bring-it-on-world-mood. By a satisfying breakfast, I don’t mean a high stack of pancakes drenched in sugar and cream or parathas dripping with ghee every time ( such naughtiness is permissible only on weekends) but food that has taste, nutrition and an element of comfort.
I’ve tried making these Bread Bowls for a number of occasions with different fillings, dressed them up with olives, mushrooms and cheeses or dressed them down with left overs and just an egg on top. One thing that remains staple in my recipe is the curry style tomato masala that I use as a base. It’s easy to do in minutes and makes the whole filling spicy, moist and juicy.
Usually the ingredients everybody approves of in my family are potatoes, mushrooms, chicken chunks or mince, peas, carrots, bell peppers and cabbage.
I try to incorporate any or a few of them into the masala depending on availability. You can choose anything for filling that you and your loved ones fancy eating for a comfort breakfast.
This delicious recipe can be easily made for a breakfast for two to a brunch of two hundred! You can ready the buns and make the tomato curry a night before so that in the morning all you have to do is assemble and bake.
Important: The time for cooking perfect eggs depends on different factors; like how thick a bread you are using, whether eggs are on room temperature to begin with or not and individual oven temperatures. It’s best to check the eggs after 20 minutes and adjust the rest of the time accordingly.
Ingredients
1 medium potato
1/2 cup button mushrooms
1 small onion
2 ripe tomatoes
A small bunch coriander/parsley leaves
1 teaspoon cumin seeds
1 teaspoon red chilli flakes
1/2 teaspoon black pepper
1/4 teaspoon turmeric
Salt to taste
1 tablespoon sunflower or olive oil
4 big burger buns
4 eggs
1 cup cheddar cheese
1/2 teaspoon dried parsley
This Is What You Do:
Peel and dice potatoes and onions into small cubes. Dice tomatoes and mushrooms. Chop coriander leaves.
Heat oil in a small frying pan. Add potatoes and sauté on medium low heat for a few minutes till they are almost done.
Add onions and continue to sauté till potatoes are cooked and onions slightly golden.
Add cumin seeds, red chilli flakes, black pepper and salt. Add tomatoes and mushrooms. Cook another 2-3 minutes. We don’t want the tomatoes to get mushy. They should retain their juices to later release in the oven to be soaked up by the bread bowls.
Add coriander and turn off the heat.
Preheat oven at 200 degrees C.
Cut the tops off the buns. The tops should be thin so that we have enough thickness left in the buns to make bowls out of them.
Use a blunt knife to make a round outline all around the edges ( almost 1/4 inch away from the edge) and scoop out most of the bread from inside the bun. Leave the bottom and walls thick enough to be able to hold the filling.
Spoon in the potato mushroom masala into the buns. Press it gently to make an even layer for the egg to rest upon.
Break eggs on top of the masala. Sprinkle the cheese. Season with a pinch of salt, red chilli flakes and any of your favourite dried herbs.
Put the tops gently back onto the buns. Don’t press or you will break the yolks.
Wrap the buns individually into foil paper. Place in an oven proof dish and bake 20-25 minutes or until eggs are set and bread is toasted.
Open the foil parcels, place bread tops on baking sheet and bake another 5 minutes.
Place tops back on rolls and serve hot with fresh juice for breakfast or your favourite salad for a complete meal.
Serves 4