Recipe corner: Bhurji pau (spicy scrambled eggs)

Eggs

When we were in Glasgow this summer, we went for breakfast at an absolutely gorgeous little place that serve Bombay Street food with a Scottish twist.  It was called Babu Street Kitchen and you can find the original post here.

Anyway, I was so completely enamoured of their Bhurji Pau, a spicy scrambled egg dish served on a buttered roll that when we got home, D came up with this close tasting replica.  It makes a truly fantastic brunch dish or a light supper when you want something full of flavour but easy on the stomach.

The closest thing we can find locally to the Morton’s rolls that Babu serves (Morton’s being a Glasgow bakery) are Shelton's Lancashire Oven Bottom Muffins which you can buy in Sainsbury’s (and possibly elsewhere although I've not seen them).  They have a lighter texture than an English muffin and are slightly flatter and less crusty than a typical bread roll.  They toast well, are robust enough to make an excellent vehicle for a bacon sandwich or even a burger, and are only 4pps each.  Highly recommended.  If you can’t find them, a normal English muffin would probably make a very acceptable alternative.

Reduce the amount of butter, or indeed, omit it altogether, to save 3pps per portion.

Ingredients

5 medium eggs
2 small (or 1 large) red onions, finely chopped
4 cherry tomatoes, chopped
1 red chilli, de-seeded and chopped
½ inch piece of ginger, finely grated
Small handful of coriander leaves, chopped
Tbsp. vegetable oil
Tsp. ground coriander
Tsp. medium curry powder
½ tsp. chilli flakes
Tsp. tomato puree
10g butter

To serve:

2 muffins (Oven Bottom or otherwise)
20g butter

Serves 2, 14 pro points per portion

Lightly whisk together the eggs with the dried spices and a decent amount of seasoning, then set aside.

Place a pan over a medium heat and add the oil.  When the oil has started to heat up add the onions (along with a pinch of salt to help the sweating) and cook for about five minutes until they have started to soften.  Then add the ginger and the chillies.  Cook for a couple more minutes, before stirring through the tomatoes.

Finally, add the lightly spiced eggs (popping the split muffins in the toaster just before you do so).  Take the heat right down and stir until the eggs start to lightly scramble – probably just a couple of minutes.  Remove from the hob slightly before they are done to the perfection as they will continue to cook in the residual heat.

Stir through the 10g butter, the tomato puree and the coriander.  Butter the muffins with the remainder and then top with the spicy eggs.  Remember Glasgow – and, possibly, wash down with a wee dram.

Edited to add:


Such a dish is too good not to share, so I am including it in the Belleau Kitchen Simply Eggcellent recipe link up.  This month's theme is anything goes (as long as it is eggy and said eggs are free range) so I'm looking forward to seeing what else pops up.