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Breakfast of Indian Eggs & Cafe Gala Mt Eden

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This dish was inspired by the Gala Cafe in Mt Eden where I met up with a group of Auckland food bloggers the other week. Before meeting the girls I had a peek at the menu online to see what I would fancy for breakfast that day, always better to decide before going as the catching up and chatter is a little distracting from the menu. The dish Mother In Law’s Indian Eggs, what a fabulously named dish, how could one pass this choice up? Although I did hesitate briefly on the Spanish Sardines on Rye and the Arthur Reuben Madison Ave Deli Sandwich.

The eggs where served fried on Turkish bread with a Masala spice, freshly chopped tomatoes and coriander. I’m not a big fan of fried eggs but these were cooked perfectly, no tough crispy underside, just lightly browned and flipped briefly to cook the sprinkling of Masala spice on top. The most popular dish at our table was Eggs Benedict, very generous in portion with oodles of Hollandaise sauce. The coffee, Alpress, was excellent and the atmosphere was bright and airy with high ceilings and funky art covered walls. I would easily recommend the cafe and go there again.

My version of Indian Eggs is with slightly pan sauted tomatoes, spring onions and a few spices, letting the eggs steam in the same pan by placing a lid over everything and turning the heat down really low. Some of you may not like spicy food for breakfast, although I can eat it any time but it would make a good brunch or even a quick and simple dinner. I made mine in two mini frying pans but you can use one family size pan and place it in the middle of the table for diners to serve them selves.

Ingredients – for 2
3 tomatoes, roughly chopped
4 spring onion, finely sliced
1-2 eggs per person
Handful each of fresh coriander and parsley, chopped
1 tsp cumin seeds
1tsp mustard seeds
1 tsp Garam Masala powder
Salt & Pepper

Method
In a sauce pan add a couple of tablespoons olive oil.
Add the sliced spring onions, cumin and mustard seeds and sauté for a few two minutes.
Add the tomatoes and cook for a further minute to heat through (no longer as they will cook further once eggs are added).
Stir in half the chopped coriander and parsley and season with salt and pepper.
Add the eggs, one or two per person then place a lid on the pan and lower the heat right down. This will allow the eggs to cook through and steam a little.
Cook for another 5 minutes until the egg white is no longer opaque but the yolk is still runny. Or longer if you prefer harder eggs.
Sprinkle over the garam masala and rest of the herbs and serve.

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17 Comments Post a comment
  1. Truly novel to me, and yes, what a great name :-).
    I think that from now on my replies will come through my Twitter account, I know that I have a WordPress one too, but never used it and cannot remember it!
    Ok, let’s click and see if this goes!

    Ciao
    Alessandra

    March 18, 2012
  2. Am sitting here eating my favourite Spanish breakfast which is chopped tomatoes on griddled bread with olive oil (and a non Spanish touch is dried chilli over the top) and thinking…”I wish I´d waited 10 minutes before making this or I would be eating Indian Eggs right now”! Maybe tomorrow?!

    March 18, 2012
    • peasepudding #

      I think we would enjoy breakfast together!

      March 18, 2012
  3. A healthy and delicious breakfast!

    Happy Sunday.

    Cheers,

    Rosa

    March 18, 2012
  4. That looks delicious – great photo too!

    March 18, 2012
  5. oo this sounds fantastic and i have made a note of the cafe, when i am home in the spring my daughter and i love breakfasting in the caff’s.. but this lovely dish i can make right here in The States.. thank you Allison! c

    March 18, 2012
    • peasepudding #

      Celia, when you are home we must gather a bunch of bloggers together and do brunch, would love to catch up.

      March 18, 2012
  6. Good recipe….looks delicious, too…very colorful. BTW, I saw this post re-blogged by the Obamacrat, Jueseppi B., but I’m currently having a problem accessing a lot of my favorite sites, for some unknown technical reason, which WordPress Support doesn’t seem interested in fixing; his is one of the sites I can’t get to… if possible, could you pass this info on to him, so he will know I’m not ignoring him? I’d appreciate it…thanks. And thanks for the recipe; as a chef myself, and a big breakfast fan, I enjoy finding new recipes like this…. Abondanza!…

    March 18, 2012
  7. Look at those tomatoes, wow! I just planted mine today. This is a great recipe.

    March 18, 2012
  8. It was a great catch up and you definitely ordered the best breakfast! However I’ll come around to your place for breakfast anyway. Looks delicious and healthier than the usual eggs bene !!!

    March 18, 2012
  9. Bunny Eats Design #

    This dish looks quite similar to one at my favourite breakfast cafe. Okra in Sandringham does what they call a “Spanish Breakfast” and is also served in a cast iron pan. I’ve never thought about recreating it at home, mostly because I don’t have 2 cast iron pans. Maybe next time I only need to cook for 1 though…

    In regards to commenting on blogs, I have a WordPress account, but am currently having trouble with posting comments on Blogger sites. So it’s interesting that Bloggers are having trouble posting comments on WordPress. I do hope they will fix it soon.

    March 18, 2012
    • peasepudding #

      I will have to visit that cafe too then as the Spanish eggs sound great. I bought my pans on NZ sale for about $20!

      March 19, 2012
  10. That spice on top of that egg would give that simple dish a kick! Thats photo BTW is stunning

    March 19, 2012
  11. Is that the same place that you had the baba ghanoush eggs before? They say that you should eat breakfast like a king, lunch like a prince and dinner like a pauper. I definitely wouldn’t have any problem with that in NZ, another reason on the very long list of reasons to visit!!

    March 22, 2012
  12. Love the flavours….like you not overly fond of fried eggs….think I may have to come up with some sort of poached egg version!

    March 24, 2012

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