During my stay in Pokhara, I had the same breakfast spread 3 days in a row. It wasn’t anything extraordinary, yet there was something about the beans (and side potatoes) that made the usual Big Breakfast more special. It carried a distinct taste that brought me all the way back to Sri Lanka. On the last morning, I couldn’t resist the temptation to ask the chefs their secret. The ambiguous taste turned out to be: capsicum. Back home, I decided to remake the dish this morning – a continental breakfast withan Asian twist. Here’s how you fix up a quick and easy brunch fit for two that will last you for hours.
Ingredients:
Part 1: The Basic
2 eggs, to scramble or sunny side up
4 pieces of bacon
Bread to toast
Part 2: Side Potatoes
1/2 red onion, cubed
1/2 capsicum, cubed
4 potatoes, peeled and cubed too
Salt, pepper, chicken granules to taste
Part 3: Special Baked Beans
1/2 capsicum, sliced
4 button mushrooms, fresh or canned
1 small can of baked beans
A splash of tomato ketchup
Salt and pepper
Method:
1. Start by frying the eggs and bacon. Put aside.
2. Stir-fry potatoes with olive oil till cooked and remove from pan. Stir-fry red onion, capsicum and rejoin potatoes. (This is because potatoes take longer time to cook.) Season as your heart’s desire. Put aside with #1.
3. With some oil, stir-fry sliced capsicum, button mushrooms, then add in beans and finish off with a splash of tomato ketchup, salt and pepper.
