Bread and egg is a not only a popular Nigerian breakfast recipe, it is also very global. However, the amount of spices Nigerians put in their omelette is comparable to none. Last year, my mum introduced me to bread and beans rolls for breakfast. I started making them to take around with me. It’s very compact and avoids you making a mess while eating on the bus or on the go in general. I decided to replicate the same thing with omelette and voila the omelette and bread roll was born. You can use this approach pretty much for anything. You can have bread and stew roll or beans roll or anything else you like. If you have kids, I can imagine this would be a different way to serve their breakfast in a fun way.
Ingredients (Serves 1)
2 slices of bread
1 large egg
A handful of chopped vegetables of choice
1/2 seasoning cube
Pinch of curry
Pinch of thyme
1 tablespoon of vegetable oil
Method
In a pan, heat the vegetable oil on low-medium heat.
Stir fry the chopped vegetables, add the seasonings, break in the egg and stir vigorously to scramble it in the pan.
Once egg is cooked, set aside.
On a chopping board, lay your slices of bread. With a rolling pin, flatten the bread slices and trim off the edges. You can keep these trimmings and use as bread crumbs in another recipe.
Place a bit of your egg in the bread and roll. Cut into two or leave it at that size and repeat the same thing for the other slice.
Compact Omelette and Bread Rolls are ready.
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