Bacon and egg hash

Perfect for brunch or dinner, this bacon and egg hash is filling and delicious at the same time. You can substitute bacon with sausages or ham, depending on your preference. 

Ingredients
•    10 strips of bacon
•    1 large onion
•    1 red bell pepper
•    6 large potatoes
•    4 large eggs

Methodology
Boil the potatoes. Peel, and cut it into bite-sized pieces and keep aside.
Cook the bacon in a large pan until browned and crisp. Remove it and set aside. 
Discard all but two tablespoons of the bacon fat, add the onions and peppers to the pan, and sauté for three minutes.
Add the potatoes and bacon and cook until potatoes are heated. This will take about two to three minutes. 
Gently crack the eggs on top of it. Cover the pan and cook until the eggs are set. This will take about five minutes. 
Serve immediately.

Preparation time: 30 minutes
Serves: 2-3

Egg butter masala

Butter masala dishes usually have chicken or paneer but the classic egg works just as well. Serve with plain or jeera rice on the side.   

Ingredients
•    4 large eggs
•    2 tomatoes, finely chopped
•    2 onions, finely chopped
•    6 cloves garlic
•     ¼ inch ginger
•    6 tablespoons butter
•    1 bay leaf 
•    1 teaspoon red chili powder
•    1 tablespoon garam masala powder
•    1 teaspoon dried fenugreek leaves
•    20 cashew nuts
•    1 tablespoon ginger garlic paste
•    Salt, to taste

Methodology
To begin with egg butter masala, soak cashew nuts in hot water for 30 minutes. After 30 minutes drain the water.
Boil the eggs and after cooling, peel them and keep them aside.
In a pan, add two tablespoons of butter. After the butter melts, add onion and fry till onion turns pinkish. Add tomato and sauté till tomato turns mushy. 
Add garlic, ginger and sauté till raw smell of garlic goes away. Add the boiled cashew nuts and mix.
Switch off the gas. After cooling, grind the sautéed onion tomato mixture by adding a cup of water. Strain this gravy by passing through a strainer. 
Heat the pan again and add a tablespoon of butter. Add bay leaf and ginger garlic paste and fry for a minute. Add the gravy and mix everything well. Add two tablespoons of butter and simmer the gravy for 10 minutes.
Add chili powder, garam masala, fenugreek leaves and mix well. Finally, add the boiled eggs and simmer for five minutes. Add salt to taste. Garnish with chopped coriander leaves or fresh cream if you wish.

Preparation time: 45 minutes
Serves: 3-4 

Egg on toast with cheese 

The classic egg on toast breakfast recipe gets an easy and savory upgrade with Parmesan cheese and spicy hot sauce.

Ingredients
•    2-tablespoon mayonnaise
•    ¼ cup grated Parmesan cheese
•    4 slices bread
•    4 large eggs
•    Salt and pepper 
•    Hot sauce, optional

Methodology
Stir together mayonnaise and cheese in a bowl. Spread it on both sides of each bread slice, dividing evenly. 
Heat a large nonstick pan over medium heat. Working in batches, cook bread until golden brown on one side. This should take you one to two minutes.
Turn and immediately crack an egg on top of each slice. Season with salt and pepper. Cook over low flame by partially covering the pan. 
Cook until eggs are set. This will take about three to four minutes. Repeat with remaining bread and eggs.
Serve with hot sauce, if desired.

Preparation time: 20 minutes
Serves: 2

Classic egg salad 

When you don’t have time to cook but want to eat healthy as well, this can easily be your go-to option. 

Ingredients
•    6 hard-boiled eggs, sliced
•    ¼ cup mayonnaise
•    2 teaspoons fresh lemon juice
•    1 tablespoon minced onion
•    ½ cup celery, finely chopped
•    Salt and pepper
•    Lettuce leaves
•    Coriander, finely chopped

Methodology
First, chop the eggs. Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. 
Refrigerate, covered, to blend flavors.
Serve on lettuce leaves, garnish with coriander.

(For Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by an inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 15 minutes. Drain. Put the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.)

Preparation time: 20 minutes
Serves: 2-3

 
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