Breakfasts Chez Rosalyn Mary, Coonoor


Parsi Eggs aka Khagina

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  • Onions, sliced
  • Green chilis, de-seeded, diced
  • Couple of cloves garlic, minced
  • Bit of ginger, minced
  • Eggs (as required – we used four)
  • Salt and pepper
  • Plenty of fresh coriander, chopped
  1. In hot olive oil, saute onion, garlic, chili and ginger to a golden brown, making a ‘nest’ in the pan.
  2. Break the eggs carefully in, over this, close with a lid and let it set and cook.
  3. Season with salt and pepper, garnish with coriander.

Serve with a multi-grain bread, sausages on the side, Easter Orange marmalade, grape jam … and cups of hot coffee !!

‘Left Over’ Roast Chicken Sandwiches

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A no-brainer ! Too sated for dinner, so carried over to breakfast and sustenance for long car journeys …

  • Roasted chicken, flaked and mixed with chopped capsicum and mayonnaise
  • Toasted / not toasted bread
  • Arugula, herbs from the herb garden, spritzed with olive oil, salt and pepper
  • Chopped apples
  • Walnuts
  • A sprinkle of mixed nuts
  • A knob of cheese – whatever’s going …

Assemble and enjoy with tall glasses of cold mineral water a la Nilgiris (and pop a lactose bacilli pill while you’re at it !)


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