10 Monday Mar 2014
29 Tuesday May 2012
Posted eggs, recipes, roti johnin
It’s the school holidays again and I’m loving it! Apart from the kids being able to sleep in and take their time with breakfast, and me not having to worry about ensuring they have every morning a clean set of school uniform, clean shoes, school snacks, homework and getting them to school when the sun is barely up, I like that they have the time to just hang out together, relax and play.
We try not to schedule too much for our kids (none of those enrichment classes – just piano and sport), but even then, they don’t get as much playtime as we used to when we were kids, what with schoolwork, tuition and their other activities during term time. Sad. So I love the school holidays. I usually try to take time off work to be with them at home. Sometimes I think I might love it more than they do!
Anyway, one of my favourite moments in life is when the kids are sitting at the kitchen island while I make breakfast. This morning, I thought it was time that we finished up that half a baguette which nobody seemed interested in eating. So I decided to transform it into something a little more exciting: Home-made Roti John. We ate it with some Maggi chilli sauce and it was good! Half a loaf of baguette gone in under 10 minutes.
1/2 a brown onion, cut into rings
2 tsp chopped spring onion
2 eggs, beaten
1/2 tsp soya sauce (add to eggs)
1/2 tsp sugar (add to the eggs)
Half a loaf of baguette, sliced across and halved (so you get 4 pieces)
Heat about 2 tbs olive oil in a frying pan, and saute some onion till softened (I like them charred slightly at the edges).
Add spring onions, and saute for half a minute, then add eggs to pan.
Place baguette pieces face down onto the eggs and allow the eggs to cook.
When eggs are cooked, cut through the egg between the pieces of baguette with a spatula (so that you may turn them over individually).
Drizzle some olive oil over the crust of the baguette, then turn them over, to get the crust crispy.
Once the crust is crispy, remove, place face up on a plate, sprinkle some spring onions and black pepper over it, and serve with chilli sauce.