Breakfasts Chez Rosalyn Mary, Coonoor

Parsi Eggs aka Khagina

• 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

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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