- Put some chunks of perfectly ripe avocado on crunchy toast. I haven’t buttered the toast as the avocado serves the purpose.
- Mash up the chunks roughly with a fork and spread them about a bit so that they cover the toast.
- Top with a poached egg and then a sprinkle of salt and a few dashes of sriracha. A runny poached egg is perfect as the yolk can run and mingle with the avocado.
- Serve immediately.
Monthly Archives: November 2015
One of my favourite dishes is Kheema Pav, which is mince served with the ubiquitous Mumbai bread rolls. There are many versions of this dish, mainly variations in the way the meat is cooked. As an apprentice Marine Engineer I used to spend a lot of time in and around the Mumbai docks, where there is an abundance of the small Muslim cafés and restaurants. These restaurants specialise in a multitude of meat dishes cooked in a particular style, that are not easily available elsewhere. And so, the Kheema Pav served there has a particular nostalgic attraction in my mind. After many years of trying to recreate the taste at home, I came across a recipe that triggered ‘that taste‘ in my mind (thanks to Farrukh Aziz). And now, finally, I’m able to make my version of this wonderful dish, tweaked to be healthier, with the use of alternate meats (like chicken or turkey) and much less oil than they use in the restaurants, but still with the key flavours that remind me of those idyllic days.
Avocado for breakfast is a continued passion for me. The creamy nuttiness of soft, ripe avocados is a taste that can be savoured again and again, and I will never tire of it. And I keep trying different combinations of what can be done with this wonderful produce, often depending on what else I have in the fridge at the time.
This morning, I remember led a box of mixed heirloom tomatoes that I had bought the other day. Different shapes, colours and sizes, these little gems are so attractive to look at. I’m the first to admit that I’m no tomato connoisseur but even I could make out some subtle differences in taste between them. And with no sundried tomatoes in the house, what better alternative on my avocado breakfast?
- Take one slice of toast. I used a big slice of tiger bread (or giraffe bread as some shops call it nowadays). Definitely make it crunchy, the contrast in texture to the other ingredients is a delight.
- Layer on slices or chunks of ripe, soft avocado. You could mash it up slightly with a fork, if you feel like having a more even spread.
- Cut up some heirloom tomatoes into rough chunks. Don’t need to be fancy, just don’t keep the bite-sized. Scatter them across the toast.
- Also add chunks of mozzarella (cut around the same size as the tomatoes).
- Sprinkle a pinch of salt and then add dots of sriracha sauce.
- Serve immediately.