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Licking my lips and glowing with satisfaction.
In a moment of inspired brilliance, I remembered an age old recipe that has saved me from many a hung-over day. I thought I’d share… sharing is caring. Mbaaa!! (that’s the sound of a big smooch). You may notice that I don’t specify quantities but that’s because that is where the improvisation aspect of this recipe kicks in. For example on this particular day I relented to my salt craving and was pretty liberal in that department… go ahead and play!! As we proceed, imagine that I’m a young Englishman with a subtle lisp and a nack for making English life appear continental.
Ingredients
Eggs
Tomato slices
Mango Atchar
Black pepper
Sea salt/Herb salt
Malay curry blend
Emmental cheese
Chillies
Garlic
Baking powder
Steps
- Mix the eggs, baking powder, garlic salt and spices together and whisk vigorously. This may hurt if you are hung over but persevere, it’s all worth it at the end. The baking powder is my not-so- secret ingredient because it introduces a lightness to the omelette that is sophistication manifest. Can somebody tell me how you get free range eggs in winter? I spend my days with the girls and in winter they stop laying. I would consider we live a “free range” lifestyle so how come you get free range eggs in shops in winter? Something doesn’t add up.
- Pour the mixture into your pre-heated frying pan. As with all the ingredients here, the amount of oil in the pan depends entirely on its efficacy in removing the banging sounds in your head.
- Cook on a medium heat. Haste is waste and you really don’t want to do this all over again.
- When the bottom is looking pretty firm add the atchar, tomato and cheese.
- Let the cheese melt. Now you can fold the egg and serve. Be careful, this is the stage where impatience can ruin all your hard work. I sometimes leave it open when the golden colours of the omelette are too beautiful not to display.
Injoy, the end of that toxic feeling is nigh.
