Rice Cooker Egg Pulao and a Broccoli Coleslaw

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The past few days have been very cold out here. The weather forecasts promised snow but then later changed their minds. So what we got were really low temperatures. Not bad, as long as we got a day-off from work.;)

On warmer days I take Aamod outside, to play with other kids though a bit older to him. He loves their company and is always delighted to see them. But days like this force us to be indoors. He finds some other activities like these blocks.

As for the food, we crave for something warm and comforting , something homely. Usually I will make some soups or one-pot meals on such occassions. Egg pulao is one such meal.

I always make the pulao in my rice cooker. I mix up everything and turn on the cooker an hour before dinner time. That way we having a steaming pot of pulao just in time for the meal. I accompanied this by a broccoli salad. This salad is so easy to make with store-bought broccoli slaw. You will be surprised that without any oil or mayo it still tastes so good.

For my totally vegetarian friends egg can easily be replaced by chickpeas or could be omitted altogether.

Egg Pulao

4-5 hard boiled eggs (peeled and sliced)

1C basmati or sona masuri rice

1 heaped tbsp ginger-garlic paste

1 onion sliced thinly

1 bell pepper chopped (optional,I used combination of green and yellow)

1/4 C or few handfuls of cashews

1/4C or few handfuls of golden raisins

2 tsp chilli powder

2 tsp turmeric powder

2 tsp garam masala

1 tsp cumin seeds

salt to taste

5-6 tbsp of olive oil

How to :-

• Wash the rice and set aside.
• Combine the oil and the cumin over medium heat.
• Once cumin sizzles add the onion. Saute till its golden brown. This step gives lot of flavor so do not skip it.
• Then add the ginger-garlic paste and cook it for a 1-2min.
• Add the bell peppers,chilli powder, turmeric, salt,garam masala,cashews and raisins. Mix and fry for 2-3 min.
• Finally add the rice. Give the whole thing a good stir.
• At this point I transfered the whole thing to a rice cooker. Added 2C of water to it and turned it on.
• Add water as needed by the type of rice you use. Basmati may not require twice the amount.
• When rice is cooked add the eggs and mix gently.Or serve as without eggs for a truly vegetarian version.

Broccoli Slaw

1 10oz pack of broccoli slaw (find it in salad section)

3/4inch piece of ginger grated
1 tsp sugar

juice of 1 lemon

1 tsp chilli powder

1 tsp chaat masala

1 tsp cumin powder or coarsely crushed cumin
1 -2 green onions sliced thinly
1 green chilly minced finely ( can be omitted for a milder version)

5 tbsp or more of peanuts crushed coarsely (not powdered)

handful of cilantro

salt and pepper to taste

How to :

• Mix all the ingredients except the broccoli and peanuts to get the dressing.
• Add it to the broccoli slaw and toss well to coat. You may require more lemon juice.
• Taste and adjust seasoning. Sprinkle with peanuts and then serve.
• This salad can be covered with plastic wrap and refrigerated to serve later.

The sweetness from the raisins and the onions, crunch from the cashews all add up to provide the homely meal that we were looking for. It was the first time that I made the broccoli slaw but I am sure to make it again.

Roasted Root Vegetable Jumble

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The accompaniment to the dhansaak I made the other day was this root vegetable jumble. Its a very simple recipe and almost cooks itself.

Roasted Root Vegetable Jumble

(Adapted from this recipe on Food Network)

Vegetables - Carrots, Sweet Potatoes, Daikons, Fennel,Butternut Squash,Red Onion ( Any combination of these, sliced 1/4inch thick)

For the marinade :

2 lemons cut into wedges ( or use readymade lemon juice )

5-6 tbsp of oil (may need some more if you have more veggies)

2-3 tsp cumin powder

2-3 tsp coriander powder

handful of cilantro

salt and pepper to taste

feta cheese to sprinkle on top

How to :

• Preheat oven to 375F.
• Mix the ingredients for the marinade and set aside.
• Spread the veggies on a baking tray lined with foil (for easy cleanup).
• Pour the marinade on the veggies making sure it coats the veggies well. Take care not to overcrowd the veggies though.
• Transfer to oven and roast for 30min.
• Check back and spread the feta cheese crumbles and bake for another 10min until the cheese melts.
• Serve warm.

This is one of the dishes that I cook when I am in a time-crunch. Healthy and highly satisfying. I find that the baking process makes the root vegetables sweeter and highly flavorful. We are loving the carrots, daikons and squashes in a all new way.

Like me ,if you have never worked with fennel before do give it a try. I am sure you will love its sweet and nutty flavor.

Dhansaak

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My earliest association with parsis was when I was in school in std vii. We had an english teacher Mrs Jaru Dinshaw -  a very unique personality. Tall, fair and classy - very modern for the times. We girls loved her pretty saris, her perfume and more importantly - her  love for literature. 

Her image still sits pretty in my childhood memories. She with her text book, and all of us huddled around her. The poems she recited, the dramas(Julius Caesar, Twelfth Night,...)  that we enacted and short stories explained by her have become a part of me. Like these lines that I think of each morning -

                          The woods are lovely dark and deep ,

                          But I have promises to keep,

                          And miles to go before I sleep,

                          And miles to go before I sleep. 

I love them all because of her.

The recipe for today is dedicated to this teacher of mine.  It is a bowl of piping hot lentil stew - Dhansaak. Every parsi family have their own version of it. Most of them will have meat. I got mine from the Suvir Saran's book - American Masala. This one is made with winter vegetables - squash, daikon and radishes.

Dhansaak

(Adapted from the book American Masala by Suvir Saran)

For the spice blend  (Dhansaak Masala) -

1 inch piece of cinnamon

6 green cardamom pods

1tbsp coriander seeds

2tsp cumin seeds

1tsp fennel seeds

1tsp mustard seeds

1tsp turmeric

1/2tsp peppercorns

1/4tsp fenugreek seeds

1/4tsp whole cloves

For the herb paste - 

handful of cilantro

1 inch piece of ginger

1 green chilly

3 dried red chillies

2 garlic cloves

For the stew

1/4C red lentils  (You can use mixture of toor dal and red masoor dal but toor dal takes longer to cook)

1tsp cumin seeds

1/2 an onion sliced

5-6tbsp oil

1.5C (Any combination of radishes,daikon and butternut squash sliced)

water as required

salt to taste

How to :-

• Pulse the ingredients for the herb paste and keep aside
• Similarly finely powder the ingredients for the spice blend and set aside. This is the Dhansaak masala. You can use store-bought too.
• Combine the cumin seeds and the oil in a pan and wait till cumin is brown.
• Add the onions and saute till brown. Add salt in between. Do not skip this step. It might take a 5-6 mins but its worth it.
• Then add 2tsp of the dhansaak masala and allow the oil to separate.
• After about 1 min add the vegetables (radishes, daikon and squash. Saute on medium heat for 5-6 min till fragrant.
• Then add the lentils and around 3-4C of water. Bring to a boil and cover, simmer for 30-35 mins.
• Check back to see if the lentils are cooked. 
• Meanwhile heat a 1tbsp of oil in another pan and add the herb paste. Saute for a minute or two till the raw smell of garlic leaves the mixture.
• Once the lentils have cooked add the herb paste and 2tsp of the spice blend.  Check for salt and seasoning. 
• Bring to a boil and serve hot with rice or rotis.

I served them alongside a vegetable root jumble (recipe in another post) with some rotis and rice. A very tasty meal. You might not need all of the dhansaak masala though. I made twice the give amount and saved some for later. 

Dhansaak is traditionally seved with brown dhansaak rice. I will make it next time may be. 

Have a great weekend !

Mushroom and Chickpea Pulao

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Our toddler has got a new activity these days... We call it the " the pouring activity" and needless to say that he is loving it.  Keeps him busy for quite sometime.

He does it with much concentration and enjoys it completely.. I am loving the way he picks each of the white peas and puts them into jar. They are so cute these days... :)

On the kitchen front I made this Mushroom and Chickpea Pulao. The recipe is from the cookbook "American Masala" by Suvir Saran. The book has recipes from around the world modified to suit the indian palette. 

 Honestly I am not a big fan of mushroom. I always thought it lacked taste and it never looked pretty to me. But this recipe is a sure winner.  No onions, no tomatoes and no ginger-garlic paste. Only whole  spices make the mushrooms delectable, to say the least. I got a thumbs up from Vijay too. 

Mushroom and Chickpea Pulao

(Adapted from "American Masala" by Suvir Saran)

What's needed :

For the rice:

1C of rice ( I used sona masoori rice. You can use basmati if you like )

1 inch stick of cinnamon

6 cardamom cloves

3 cloves 

5 peppercorns

4C of water

For the mushroom mixture :

8oz pack of button mushrooms sliced

3 dry red chillies

6 cardamoms (black or green)

3 tsp sambhar powder

5-6 pepper corn

2 cloves 

2 tsp coriander powder

1C slightly thick buttermilk

pinch of turmeric

3-4 tbsp olive oil or canola oil

1/2 C canned or cooked chickpeas (optional)

salt to taste

1/2 bunch of cilantro chopped ( dont skip this )

• Combine the ingredients for the rice and allow it to come to a boil. Strain and set aside. Do not cook the rice completely. We want it half (or even less) cooked.
• Over medium heat combine the oil, cloves,peppercorn and cardamom till fragrant.Then add the dry red chilles.
• Once the chillies brown up add the turmeric, coriander and the sambar powder. Cook for 1-2 min. Take care not to burn.
• Add the mushrooms. The mixture will now release a lot of moisture so stir on medium-high heat till it reduces a bit. 
• Finally add the buttermilk and salt. There will still be a lot of liquid now. Cook for 5-7 min.
• Taste and adjust the seasoning. The mushrooms should taste one level saltier and spicier than you want the final rice to be. At the end add the chickpeas.
• For a biryani layer the rice and the mushrooms in a rice cooker or normal cooker and cook for 30min. If the water from the mushrooms is not enough you can add more. I did not need to add though.
• If not cook in a heavy bottomed pan on high heat. Once the rice is cooked cover and simmer for 15min. I mixed both the rice and the mushroom mixture in a rice cooker for a pulao.
• Serve with boondi raita.

The mushrooms are the star ingredient of this dish. Its almost like a chicken pulao but only vegetarian. We loved it for a quick and tasty weekday dinner.

For finger licking good boondi raita :

Combine :

1C yogurt (homemade is the best) beaten till smooth

1/4 tsp coursely crushed cumin seeds

pinch of coriander powder

pinch of chilli powder

1/2 tsp salt

1 tsp chopped cilantro/mint or both (i used cilantro since i was out of mint)

Mix well and cool in fridge for an hour before serving.

Add boondi and serve. I add boondi at the end since we do not like soggy boondi. 

Aamod did not have the pulao. He feasted on boondi raita though...

Butternut Squash Stew

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"I love you dad because you make me feel warm,safe and snug. I love you dad for everything that you do for me.." - These were the words on a card made by a first grader for her dad who also happens to be a collegue at work. Soon after reading this, my mind wandered back to those days when baba(dad in marathi) dropped to us to school each and every day for close to 12 years. He would wait till we reach the gate and waved a goodbye. Aai(mom in marathi) gave us a warm hug and put us to sleep. We did not have everything in life but we had just enough to make us feel "warm and snug" .Its not about the house, the toys, the car etc its just how we make our kids feel. Isnt it ?

Now to more practical things in life - like the kitchen and the recipe for today. Its this steaming hot bowl of butternut squash stew.

 Butternut Squash - I have not cooked with it very often. However these winter months offer a limited choice of vegetables. So the squash got its turn in our kitchen.

The recipe is very simple and comes together in minutes.

Butternut Squash Stew

What's needed:-

2 cups of butternut squash diced ( I get the 8oz packet from Walmart. Its diced and washed )

1 tsp cumin seeds

1 onion chopped

1 can of diced tomatoes

2 bay leaves

2 tsp cumin powder

2 tsp chilli powder

5-6 cloves of garlic minced

1 tsp crushed  red chillies

1/4 C cream or whole milk

salt to taste

5-6 tbsp of oil

How to :-

• Preheat oven to 425 F.
• In a pan cobine the cumin and oil over medium heat. Once the seeds sizzle add the garlic and saute for a couple of minutes. Do not brown.
• Add the onion and cook it till soft. 
• Then add the tomatoes and continue cooking till the oil separates and tomatoes are mushy.
• Add the cumin powder, chilli powder, crushed red chillies, salt and the bay leaves.
• Transfer the whole thing to an over proof dish. Add the squash pieces.
• Cover with a foil and move to oven for 45-50 min.
• After 45 min check if the squash is tender. The oil would have separated at the top and the stew will have a nice orange-red color.
• Give it 5-10min if needed. Check for seasoning. Add in the cream or milk.
• Serve hot with bread, rotis or even rice.

The stew almost cooks itself in the oven. Even though the stew looks fiery red its not very hot and spicy. It gets it sweetness from squash. 

Enjoy !

Pita Pockets filled with fish, cabbage and mayo sauce

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A few days back while channel surfing I happened to watch the show 'Aarti Party' on food network. Hmm.. looked interesting. The host shared a recipe for fish tacos. Instead of making tacos I put the same filling into a whole wheat pita pocket.

I followed the recipe for the sauce. Ok let me warn you - The sauce is highly addicting. So make sure you have the ingredients to make enough. It can be made in advance and stored in the fridge.

Here is the recipe :-

Pita pockets with fish,cabbage and mayo sauce

(Inspired from this recipe on Aarti Party on Food Network)

For the sauce :-

1/2 C mayo

10 sprigs of mint chopped

2-3 garlic cloves mashed

salt to taste

juice of 1/2 a lemon

2 tsp coarsely ground cumin

To stuff :-

1/2 head of cabbage shredded ( lettuce would work fine too )

1/2 an onion (optional, this was not in the recipe though )

pickled banana peppers

2-3 spring onions ( greens only ) chopped

Pita pockets ( I got the whole wheat ones at kroger in the baking section )

Marinade for the fish :-

5-6 tbsp of oil

salt to taste

1 tsp cinnamon powder

2 tsp ground cumin

2 tsp chilli powder

1tsp turmeric

4 pieces of tilapia ( or any other white fish )

• Combine the ingredients for the sauce. Taste and adjust as required. Add some water if required to thin out the sauce. It should taste sour and slightly salty. 
• Combine the ingredients for the marinade and apply on fish. If using frozen fish thaw and dry completely before marinating. 
• In a hot pan place the fish pieces and cook till flaky. No more oil is required to fry the fish. Cut the fish into bite sized pieces.
• Combine the shredded cabbage,onion and banana peppers with the 1/4C of the sauce. Somewhat like a coleslaw salad. 
• Warm the pita pockets in a pan. This will soften the pockets. Else they will be hard like cardboard. ;)
• Then fill the pita pockets with the cabbage mixture, top with fish pieces, banana pepper and spring onions. 
• Serve warm. 

 These pockets look so cute. They are neater to eat than the tacos in my opinion. Vegetarians can easily replace the fish with paneer, potatoes or a combination of these. Would work well for a picnic too..

We enjoyed the pita pockets for a quick weeknight dinner. Warm pita pockets stuffed with spicy fish, cool sauce and crunchy cabbage. Delicious !

Zarda Pulao ( Sweet saffron pilaf with nuts and currants)

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Wish you all a happy new year ! May this year bring lots of good food and good health to you and your loved ones !!

It was busy 2010 for me. Work, home and our precious toddler playing major roles. I revived this blog and have been at it till now. Your kind words , comments and encouragements have kept me going. Thank you !.

 We welcome every new year with a sweet something in the kitchen. It was a tradition started by my mom and I follow it too. 

This year I made this Zarda Pulao or Sweet Saffron pilaf with currants and nuts for lunch. Its not hefty as the name suggests. In fact its light, slightly sweet with a nice crunch from the nuts. A perfect side dish at a lunch/dinner or  a snack on its own.

Zarda Pulao ( Sweet saffron pilaf with currants and nuts )

1C basmati rice ( I used sona masuri rice since was out of basmati )

2C water

3/4C sugar ( I used turbinado sugar. You can use brown or white sugar )

1 2-inch stick cinnamon

10 cardamom (slightly crushed to open the pods)

1tbsp ginger, grated

 pinch of saffron

2 tbsp milk

15 almonds cut

3tbsp of golden raisins

3tbsp of black currants ( can substitute with more raisins )

2tbsp pistachios

2tbsp of ghee/oil

• Microwave the saffron for 20s and crush with the back of the spoon. Add milk and set aside.
• Wash the rice and allow to drain for 20min. Then dry roast the rice until the grains are crisp. Set aside.
• In a heavy bottomed pan combine the cinnamon,cardamom.Allow the cinnamon to unfurl and release the aroma. 
• Then add the ginger and the stir so that it does not burn.
• Add the currants and the nuts and  then the rice. Add the water.
• At this point I transferred the whole thing in a rice cooker and set it to cook.
• When the rice was half cooked ( after around 10 min ) add the sugar,saffron and some water if the rice tends to burn. 
• Serve warm .

This is another recipe from the Indian Home Cooking book by Suvir Saran. The author loved the way the saffron coats the rice unevenly. Well we loved it too.

Merry Christmas and Happy Holidays !!

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No recipe today. Just some fruitcake to wish you a very merry Christmas and Happy Holidays.

Go ahead, Help yourself !!

Simple Lentil Dal with Whole Spices

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At every visit to the library I squeeze in a few minutes to skim through the books in the culinary section. In fact I was pleasantly surprised to see several books about indian cusine. The best part was that these weren't by the  likes of the Tarla Dalals and Sanjeev kapoors. Oh yes their recipes are good, no doubt after all they are professional chefs.But what I find more interesting  is the food cooked by simple people like you and me. The recipes that have passed over generations and from one kitchen to another.

  Last week I picked up one such book by Suvir Saran. The book has a fine collection of recipes that have been part of families known to the author. I love books with lots of pictures (feast to the eyes) and the book could have done better on this front. Nevertheless the author makes up with a short history about the origin of the recipe. Is there any cookbook that you referred to often  ?

 This weekend  I tried this comforting dal from this book. There was a lot of eating out for us this past week - Office parties, birthday parties, on the go lunches and so forth. I and consequently him too were craving some light, home cooked food. Something not too spicy yet tasty and comforting.

On to the recipe for the lentil dal : -

Simple Lentil Dal with Whole Cinnamon, Cardamom and  Cloves

(Inspired by recipe from  Indian Home Cooking by Suvir Saran)

1C cooked masoor dal or red lentils (pressure cook with turmeric,hing)

1 2-inch stick of cinnamon

2-3 cloves

6 cloves of green cardamom, lightly crushed to release the seeds

1 heaped tsp ginger-garlic paste

1 green chillies cut into to 2-3 chunks

1 tsp cumin seeds

4 tbsp or 1/2 chopped onion

handful of cilantro

1 tbsp of lime juice

salt to taste

3-4 tbsp oil

• Combine the oil with the cinnamon,cloves and cardamom. Allow the spices to release their aroma.
• Then add the onion,green chillies and the ginger-garlic paste. On medium heat saute for 2-3 min.
• Then add the lentils and the salt.Allow to come to a boil on medium heat.
• Add handful of cilantro and lemon juice.
• Enjoy with plain rice.

I poured ladles of it over plain rice and devoured it to the last bit. And did I tell you the dal tasted even better the next day. And Aamod liked it too. That gives me all the more reason to make it again.

Kasuri Methiwali Gobi ki sabzi

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Don't you  love this time of the year ? With all the Christmas decorations at homes, offices and at the malls it seems like everyone is in the party mood, hopeful of the good times ahead. The trees are lighting up , the gift-buying is almost done and the wrapping up is in full swing. The weather has been supportive too (at least here). And I really hope it continues this way. With a few stints of chill its mostly-been low humidity and cool days for us. Oh I am so looking forward to the holidays. Just a few days to go ....

And while all of you gear up for the holidays here is one recipe that is quick,easy and somewhat healthy too.

With a limited choice of vegetables in winter I often seek different ways to serve them. A few days back I bookmarked this recipe on Monsoon Spice. Its a nice change from the way I usually make Gobi. Simple enough for a weekday meal.

Kasurimethiwali Gobi ki Sabzi

(Inspired from this recipe on Monsoon Spice)

1 head of cauliflower ( chopped into bite-size chunks or florets)

1 heaped tsp of kasuri-methi

1 tsp chilli powder

1 tsp turmeric

1 heaped tsp ginger-garlic paste

1 tsp fennel seeds (coarsely crushed)

1 tsp cumin seeds (coarsely crushed)

1 tsp coriander powder ( can substitute with garam masala powder)

1 large tomato chopped

salt to taste

a handful of raisins

3-4 tbsp olive oil or any other oil

• Heat up the oil and add to it the cumin and then ginger-garlic paste. After half a minute add the tomatoes, turmeric,chilli powder, kasuri methi,coriander powder and fennel seeds.
• Allow the mixture to cook till tomatoes become pulpy .Meanwhile enjoy the heavenly aromas of fennel and kasuri methi.
• Next add the gobi and give the whole thing a good stir. Add a few teaspoons of water. Simmer,cover and let cook for about 5-7 min.
• Uncover and check if soft. I like them just tender rather than mushy.
• Add the raisins and the salt.Taste and adjust the seasoning. Add more water in between if the mixture dries up.
• Serve with rotis or rice

 Curries such as this quickly become a regular on my dinner rotation.. They are so easy to put-together and make a great fit for the lunch-box. 

Enjoy !

Salmon and Bean Soup

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With every year that passes by, life becomes all the more busier with more responsibilities and chores. Its so easy to get caught up in the routine - career,job,home,kids. We often leave behind the things we loved to do. So imagine my surprise when some of my friends teamed up to do a marathi entertainment program. I had more than respect for them - it was deep admiration too. How in the world could you have time , I said. But I agree, amongst all the things life throws at us we need some time for some own therapeutic activity. It may be just a few minutes a day , once a week or so. The challenge is in doing what you love without the guilt.

By now you must have guessed that blogging and cooking are curing for me too !! So lets get to the important issue at hand - Food. 

This winter I have made a secret resolution to cook soup at least once a week. Why once a week ? Because that way I am forced to find at least one good soup recipe. If the recipes are blog-worthy you will surely see them here.

The first soup that I had bookmarked since ages is this Salmon and Beans Soup. This soup is a good combination of all the good things that one needs. Protein from the beans , heart healthy omega3 acids and whole lot of flavor making it all delectable.

Salmon and Beans Soup

(Inspired from this recipe)

4 pieces of salmon ( I used frozen ones, 2 per person )

1 C cooked mixed beans ( I used the them from the 16 bean soup mix )

1 onion sliced

1tsp turmeric powder

2tsp chilli powder

2tsp coriander powder

1tsp cumin (coarsely crushed)

2-3 bay leaves

4C vegetable stock ( or chicken stock )

1C of water

salt to taste

olive oil as needed

1-2 black cardamom( optional )

2 crushed red chillies

1 tsp ginger-garlic paste

• Cook the beans with a tsp of salt in the pressure cooker. The beans should not mushy and preferrably retain their shape.
• In large pot heat the olive oil add the cardamom,onion and the ginger-garlic paste. Cook till the onion  becomes soft.
• Then add the spices - turmeric,coriander powder,cumin, chilli powder. 
• Then add the stock and the water.Add the bay leaves and adjust the salt.
• Slide in the salmon pieces and let the whole thing come to a boil. 
• Check to see if the salmon has cooked and is fork tender.
• Garnish with cilantro and serve hot with some crusty bread.

Both of us loved this soup specially after coming back from the cold winter evening. The crushed red chillies, cumin and the coriander adding a slight heat that instantly warms you up. 

 Have great weekend ahead !!

Egg Salad on Ciabatta

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We had a fun and an enjoyable thanksgiving weekend. A couple of days away from the  routine was just what we needed. So I took the time to lay back and do some my kind of R&R (rest and relaxation). And that included hanging out in some gorgeous weather, spending time with family and cooking some delicious meals.And BTW delicious does not have to be time-consuming.  Like this quick egg salad recipe on this blog.

On another note :- How do you boil your eggs. I keep the eggs and the water in a pan and get them to a boil. Then cover and let them rest for at least 10min. Add water to cool them and then peel. Perfectly cooked eggs every time.

The rest of the recipe calls for some basic pantry ingredients. 

Here it goes :-

Egg Salad on Ciabatta

(Inspired from this recipe on One Hot Stove)

Ingredients

1/2 onion finely chopped

1 tomato chopped

1 tsp ginger-garlic paste

2 tsp oil

pinch of turmeric

1 tsp chilli powder

salt to taste

1 tsp of your favorite garam masala

4 Boiled eggs

• In a bowl combine add the onion,tomatoes,ginger-garlic paste and oil. Cover with a plastic wrap and microwave for 1 min or till the onion is translucent.
• To this add the spices - tumeric,salt,chilli powder and garam masala.
• Meanwhile chop the eggs. I used 2 full eggs plus 2 egg whites. Add them to the above mixture.
• Finally add 2 tbsp mayonaise, 1 tsp mustard and mix. Taste and adjust seasoning. Garnish with cilantro to serve.

I toasted some Ciabatta and filled them with the salad. Totally delicious !!! Be sure to use the best of the bread you can find. We love the ciabatta from Panera Bread Bakery. Nothing can beat this $1.99 bread.  You can use any french bread you like. 

If the eggs are ready the total meal will be ready in less than 15min. Faster and way tastier than any take-out.