After five long days of straight up porridge, eaten in a hurry whilst getting ready for work, a lazy weekend breakfast feels like a real treat. Our initial go to in Hong Kong was very millennial. Hot buttered bagels (with marmite for me), avocado, a soft boiled egg and some good quality olive oil and flaky salt to anoint.
Often eaten directly after an early morning workout, with a cup of sweet tea and all the self-satisfaction of knowing the hardest part of the day is already behind you.
This formula has served us well and, frankly, doesn’t require improvement. But it still felt it worth a try because, as you say, sometimes it’s good to change it up.
So, for when we don’t fancy avo on toast and want to bring a bit of Dishoom into our lives, but can’t be bothered to go all the way there (even though we have the cool tokens which mean our meal might be free), this is the one for us.
A&A’s Masala Omelette
SHOPPING LIST
Makes one omelette (usually enough for two people if you cut the omelette in half)
Must Haves
- Spring onions x 2 (or half a regular onion), chopped fine
- 1 x chilli, chopped fine
- 1 heaped teaspoon mustard seeds
- 1 heaped teaspoon garam masala
- 1 x tomato (or handful of cherry tomatoes), chopped fine
- 3 eggs, beaten
Optional
- Grated fresh turmeric or pinch turmeric powder
- Chopped fresh coriander
- Big handful spinach
HOW TO MAKE
1. If using spinach, wilt it in a frying pan, then squeeze out the water and set aside.
2. In a small frying pan, soften the spring onion. Add the chilli and mustard seeds and stir fry for 1-2 minutes, ideally so the mustard seeds start to pop.
3. Add the tomato, garam masala and spinach (and, if using, turmeric) and fry for 1-2 minutes.
4. Bring to a high heat and add the eggs. Season with salt and pepper.
5. Cook the omelette, flipping or rolling as you wish. Add coriander halfway through cooking (if using).
6. Serve immediately (if you want, on some buttered good bread) with a cup of chai (see below) and maybe some avocado on the side for old time’s sake.
A&A’s Masala Chai
SHOPPING LIST
Makes 2-3 mugs.
Must Haves
- Cinnamon quill
- 5 x cloves
- 2 grinds of black pepper
- 5 x cardamon pods, seeds only
- Thumb size chunk of fresh ginger, grated
- Half a teaspoon of cardamon powder
- 2 or 3 heaped teaspoons sugar (I prefer golden caster sugar)
- Whole milk, to taste
- 2 x teabags (English breakfast, Assam or Darjeeling work well)
Optional
- Small bit of fresh turmeric, grated
HOW TO MAKE
1. In a pan, add about 1000ml of water and bring to the boil.
2. Turn off the heat. Add the teabags and cinnamon. Add all the remaining spices, including turmeric (if using). If you wish, you can add the pepper, cardamon seeds, ginger and cloves to a spice bag so they don’t float around in the final chai. Cover and leave to steep for 10 minutes or so. Avoid boiling at this stage as this will make the tea bitter.
3. After steeping, add the sugar and then add milk until you get the colour and sweetness you want. Remove the teabags once you have the colour you want. Serve immediately, straining through a sieve if necessary. If you wish, you can reheat/boil again after the teabags are removed.