sunbeams and sugardrops

So easy to love ♫

Posted on: October 11, 2010

YouTube – Frances Langford sings Cole Porter – Easy To Love, 1936

Breakfasts are my absolute favorite of all meals, especially those not on the run. There aren’t too many things as satisfying as the idea of a crisply laid out table on a sunny porch, overlooking a lush and still-damp green lawn, chirping birds…maybe a swimming pool off to the side…and you know…not costing Rs.1850 + taxes to enjoy.

This love for all things breakfasty has led to many fantastic brunches that melt away in a slightly alcoholic haze as the afternoon sun glints off our glasses and silverware and we find ourselves struggling to split the bill and calculate a decent tip. It has also translated into some pretty awesome home cooked meals obviously not limited to the AM because Chez Sugardrops is an All-Day-Breakfast and Open-Bar establishment.

Some of the highlights of this long-standing love affair range from the simplest fried egg on buttered toast to elaborate pancakes and tortillas. There have been luscious stewed apples with cinnamony french toast, crusty potato and sausage hash, boozy bourbon banana bread, elaborate roast pepper and chorizo frittata and pancakes in so many forms – ricotta pancakes with a fresh peach compote, buttermilk pancakes with dried blueberries, eggnog pancakes courtesy joythebaker (whose love for pancakes is legendary), chocolate pancakes with strawberries – all with endless drizzles of maple syrup.

One might notice a tendency towards the sweeter breakfast but one of my current favorites is this gorgeous omelet which is a Sunday morning staple at my in-laws’ place. Nothing fancy, no precious ingredients, just the simplest combination of onions and tomatoes cooked till they’re perfectly savory-sweet.

Mum-in-law’s omelets (for 2)

1 medium onion, chopped

1 small tomato, chopped

2-3 eggs, whisked

1 tablespoon butter or oil (honestly? butter!!! Whoever invented butter should be sainted!)

More for the omelets if needed

Salt and pepper to taste.

Heat a skillet on a medium flame, melt the butter and add onions. Stir till coated and then turn the heat down and brown the onions, almost caramelizing them, 10 – 12 minutes, stirring occasionally. Stir in the chopped tomatoes and season. Cook down till the mixture is quite dry. Probably another 10 minutes.

Meanwhile whisk your eggs well and add a dash of cream if you like – I usually add milk and feel quite good about my less indulgent choice.

Remove the onion-tomato mixture to a bowl and divide for 2 omelets. And make an omelet as you usually would. Which in my case means turning the first one into a sort-of scrambled egg because it broke while I tried to flip it but this doesn’t mean that’s how you should do it 🙂


8 Responses to "So easy to love ♫"

lovely! let’s plan a breakfast-to-mid-day indulgence for Shanghai!

and a whole lot of baking too 🙂

Sounds great. I will sit and relaxed as 2 beautiful women in my life prepare long breakfast 🙂

Ah didi it all sounds so delicious.
And you’re such a good writer!
Both you Nairs/Vijaykumars/Bhansalis/Whateveryouares

thank you. And thank you so much for letting me use your photograph. I will probably be doing this a lot 🙂

swear shipra, change your career. write about food. really. i’ve never wanted to eat so much, particularly the boozy banana bourbon bread !

If only i could find someone to pay me for it!
Come to bombay, i’ll make some of that banana bread for you…it’s got JD in it. How good is that? 🙂

Excellent recipe ! and of course very very written out too!

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