Big Breakfast with A Nepalese Twist
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
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.
4. Toast bread.
5. Arrange everything on plate and serve.