Breakfast Hoagie

Today morning I was contemplating making savory pancakes, but on taking inventory of my pantry I found a few leftover hot dog buns. As today is Friday I knew we wouldn’t be touching them until next Monday. It was time to put them to good use, but how was the question? Again as I mentioned earlier my intention is to make breakfast a healthy meal if possible. So I decide to make scrambled egg with onions and tomato and serve them with the rolls.

I again used my Vidalia Chop Wizard today and that does make measuring ingredients easier. So I will be able give more accurate measurements in terms of cups. (i.e. as long as I remember to make a quick note while cooking ).

Ingredients

½ cup onion, diced fine

¼ cup tomato, diced fine

3 eggs

½ tsp ginger garlic paste

1 tbsp cilantro, chopped

salt and pepper to taste

3 hot dog rolls

garlic butter

oil for cooking

Method

1. Drizzle a little oil onto a hot pan. Sauté onions in it till they begin to sweat.
2. Next add the ginger garlic paste and tomatoes. Cook for a minute on medium high.
3. Season with salt and pepper.
4. Break the eggs in a separate bowl and beat well. Add them to the pan and stir constantly.
5. When the eggs are almost cooked, add the chopped cilantro and stir.
6. remove from heat immediately.

To prepare the rolls

1. split and apply garlic butter.
2. toast them on a pan.
3. Spoon in 1/3^rd egg mixture in each bun, cut the bun at an angle and serve hot.

A little Cilantro can go a long way by adding lots of flavor, and the same applies to the tomato. Though tomato is not a herb, it has a strong flavor which can overshadow other flavors if used in excess. This entry is I think perfect for Weekend Herb Blogging which is being hosted by Chris from Mele Cotte.