Saturday, March 16, 2019

Breakfast for a Monday morning

Lately, I have been waking up a lot to dawn chorus. It is a wonderful feeling, and I can even tell you the order in which the birds start chirping in the morning. At the break of dawn, it's usually the crows - they are the first ones to rise I think, and then the melodious songs start. So, by the time my alarm goes off I am usually half awake thanks to bird songs. It's a different matter of course that I often spend an hour lazing in bed even after the second alarm goes off, before I jump out in an attempt to make it out of the house on time.

So, today I thought I'd talk a bit about breakfast. This is because as far as meals go, I think I do my best in the morning. My breakfast needs to be perfect. I can go buy a plate of rajma chawal for Rs.20 from one of those jan aahaar kiosks if need be, but if I need to compromise on breakfast, it's not a happy day. I had shared some of my favourite oatmeal recipes in the past, so I thought of doing a savoury breakfast post today. This is one of my current favourites - essentially a sandwich filling, but would be great as a filling in anything else too: pies, wraps, or whatever. What I love about this recipe is that I can easily make it ahead of time and store it in the fridge, ready to be slathered on to a piece of toast any time I want.

I call this my Red-Green-White filling because it has all these colours in equal measure: red from the tomato, green from the pesto, and white from the mushroom and cream cheese! This recipe makes enough filling for one sandwich - just enough to keep hunger pangs at bay before I break for lunch. However, it can just as easily be doubled (or tripled, or more...). This is a great choice for a picnic lunch or an evening snack as well. I like to make this at least once a week, when I am in the mood for some extra indulgence - especially on a mean Monday morning! 

Loaded with goodness

What you need

3 large button mushrooms, or other mushroom of choice, cut into thick slices
Quarter of a large tomato, chopped into small pieces
1/2 tsp pesto
1 tsp cream cheese
2-3 drops of olive oil
A pinch of salt
A few pieces of black olives (optional)
2 slices of bread, toasted*

*I love garlic bread with this filling, but any kind of bread works. If you like you can always add a pinch of garlic powder to the filling for that extra garlicky kick in your sandwich.



How to

Smear a few drops of olive oil on your pan, and add mushrooms. Sprinkle salt, and allow the mushrooms to sweat. The water from the mushrooms will stop them from burning. When they start to get a bit toasty, add the pesto and mix.

Add chopped tomatoes. Give it a good stir. After a minute, add the cream cheese and mix everything together. Turn of heat. Allow the sandwich filling to cool slightly before spreading on a piece of warm toast. Top with the sliced olives.


Enjoy immediately. If packing for later, you can spread this on fresh bread, and toast or grill the sandwich just before having.


Crusty bread with a warm filling

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