Last weekend I wanted to have a quick breakfast which is really different than all usuals but very easy to prepare at the same time. Sandwich being my all time favorite I tried to do something new there. The result was nice. Try it when you are bored with the same breakfast day after day.
Take half of a green capsicum, 1 tbsp of chopped spring onion and 1 or 2 green chillis. Smash them together to make a smooth paste. Heat up 1 tsb of refined oil in wok and add the paste. Stir fry it for few seconds and add half tsp of crushed black pepper, a pinch of salt and a pinch of sugar to it followed by half tsp of butter. Mix it well on heat for couple of minutes until a slightly smoky smell come out. Remove from heat and keep aside.
Take a sauce pan and add half tsp of refined oil followed by an egg. Turn on the heat and start stirring continuously and vigorously. Add 1 tsp of butter followed by pinches of salt and black pepper and keep stirring. The egg starts to thicken soon. Whenever it starts to thicken, remove it from heat, keep stirring and then after around 30 seconds bring it back to the heat. Keep on this on-the-heat and off-the-heat stirring 30 seconds each for some time until the egg becomes smooth and creamy. Remove from heat and put it on the serving plate with a spoon.
Take a tomato and cut out 2 round slices. Take 2 sqaure breads together. With a knife, remove the sides and cut through the diagonal. Take one triangular piece and apply the sandwich spread. Then put one tomato slice on it followed by the other triangular piece. Apply this same method for the other pair of the triangular pieces. Put them on the serving plate with the scrambled egg. Garnish with the remaining spread and tomato ketchup before serving.
Note: I used tiny breads and the ingredient proportions mentioned in this recipe are as per that size. The ingredients should be more for larger breads.