Double Egg Cheese Toast | Tomato egg drop soup | Egg Recipes | Egg Breakfast Recipe | FoodFood

Double egg omelette and Tomato egg drop soup | Egg Recipes

Unique egg toast with oozing cheese made to perfection will not only put a smile on your face but also will help you start your day energetically.

आमलेट एक आसान और सेहतमंद नाश्ता है। इसमें बहुत अधिक प्रोटीन और स्वस्थ वसा है।

Omellete is an easy and healthy breakfast. It has so much protein and healthy fats. It also controls cholesterol and improves eyesight. Break eggs, mix chopped tomatoes, onions, green chilies, coriander, salt, pepper. Put this mixture in a pan and your tasty आमलेट is ready. It is so simple and easy to make.

DOUBLE CHEESE EGG TOAST

Ingredients

4 processed cheese slices
4 cheddar cheese slices
4 eggs
4 white bread slices
Salt to taste
Crushed black peppercorns to taste
5-6 fresh chives
4 tsps butter
Mixed coloured cherry tomato (yellow and red) halves to serve

Method

1. Break in the eggs into a bowl. Add salt and crushed black peppercorns. Snip the chives into small pieces and add into the eggs. Whisk well.
2. Vertically halve each bread slice.
3. To make on portion, heat 1 tsp butter in a non-stick shallow pan. Pour a portion of the eggs mixture to make an omelette. Place two bread halves over the eggs and immediately flip them on to the omelette. Cook for 2-3 minutes. Carefully flip the omelette and fold all the four sides. Place two cheese slices in the middle, fold one bread half over the other with the cheese in the centre. Cook on both sides till the cheese melts.
4. Serve hot with cherry tomato halves.


TOMATO EGG DROP SOUP

Ingredients

1 large tomato, finely chopped
2 tablespoons tomato ketchup
2 eggs, whisked
1 tablespoon oil
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1 medium onion, finely chopped
Salt to taste
½ teaspoon castor sugar
2 cups vegetable stock
2 tablespoons cornflour slurry
1 tablespoon chopped fresh coriander leaves
1 teaspoon vinegar
Fresh coriander sprig for garnishing

Method

1. Heat oil in a deep non-stick pan. Add ginger, garlic and onions, mix and sauté till onions turn brown.
2. Add tomatoes, tomato ketchup and salt, mix well and cook till the tomatoes turn soft and pulpy.
3. Add castor sugar and mix well. Add stock, mix well and bring to a boil. Add slurry and simmer for 2-3 minutes.
4. Add some water and bring to a boil. Add egg and stir. Add coriander leaves, remove from heat and add vinegar. Mix well.
5. Garnish with coriander sprig and serve hot.

Time Stamp

0:00 DOUBLE CHEESE EGG TOAST
1:22 TOMATO EGG DROP SOUP



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