Category Archives: Eggs

Sunday Breakfast


With the new year, I have been trying to make a lot of changes in my diet. From the last two weeks, I have given up on poultry and meat. I have been starting my morning with a pre-breakfast green smoothie at 7am (i.e. kale, spinach, green apples, carrots, and chia seeds), inspiration taken from an ‘ol friend of mine HauteeCouturee. Although it’s an adjustment process and I am basically on detox mode, I am feeling good and hopeful that I can keep up with the changes!

Anyway, today I wanted to give myself a break from the usual bowl of oatmeal and make a healthier version of the breakfast that I would typically enjoy at a diner, eggs and homefries. In general when eating out, we have no control over the amount of oil, sodium-filled sauces, and salt used. However, if we take the initiative to cook our favorite dishes at home, it can help us in making better choices in the kitchen.

I will not stress the sunny side up eggs too much; however, if you would like to know, in a small frypan on med-low heat, I added 1 tspn of coconut oil to cook the egg, added a pinch of black pepper, 1/4 tspn of Flavor God’s Everything Spicy seasoning, and cover the pan to allow the steam to cook the top of the egg.

And for the potatoes, it only took me 15-minutes…


  • 3 Idaho potatoes diced
  • 1 medium onion diced
  • 1 tbsp of minced fresh garlic
  • 3 tbsp olive oil
  • 1 tspn black pepper
  • 1 tspn Flavor God’s Everything Spicy Seasoning
  • 1 tspn Parsley flakes
  • 1 tbsp Heinz No-Salt Ketchup
  1. Since I was on time-crunch, I cooked the potatoes in the microwave for 3.5 minutes.
  2. In a medium frypan, add 2 tbsp of olive, and caramelize the onions and garlic.
  3. Add the potatoes to the pan.
  4. Add 1 tbsp remaining olive oil, seasonings, and ketchup.
  5. Cover the pan to the allow the flavors to permeate into the potatoes. Occasionally stir to prevent the potatoes from sticking to the pan.

For the Mediterranean salad side dish…


  • 2 cups of mixed greens
  • Sliced cucumbers
  • 1/4 cup of pitted olives
  • 1 tbsp feta cheese
  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • 1/4 tspn black pepper
  • 1/2 tbsp sumac
  1. Mix the items!


Curried Eggs (Dim Bhuna)


So my folks are flying in from their vacation today. I’m sure they are craving for some typical Bengali dishes considering the fact that they had to eat selectively during their time away. I thought about some dishes that would give them a homey feeling or rather give them comfort despite their flight delaying in Dallas due to weather conditions here in New York. You must be thinking what a good daughter I am! Yes, I know, you don’t have to tell me! Nevertheless, I thought about making a simple curried egg dish to serve with some white rice and a side of chola dal (split Bengal gram). To kick it up a notch and definitely out of the ordinary, I used 1/2 a cup of heavy cream to thicken the curry since it’s a “special” occasion and all…


  • 6 Eggs
  • 1/2 cup of heavy cream (optional)
  • 1/4 cup of vegetable oil
  • 4 medium onions thinly sliced
  • 1 green onion stem (to garnish)
  • 1 tspn garam masala
  • 1 tspn turmeric powder
  • 1 tspn cumin powder
  • 1 tspn corriander powder
  • 1 tbsp ginger/garlic paste
  • 1 tbsp of salt
  • 1/4 tspn of black pepper
  • 1 medium tomato
  • 2 green chili peppers sliced in half
  1. Let the 6 eggs rest in room temperature for 15 minutes; take a small pot and fill it with 2 cups of water and let it boil until you see water bubbles.
  2. In the meantime, thinly slice 4 onions and set it aside.
  3. Cut the tomato in cubes and vertically slice the chili peppers in half. We will be mixing the tomato and chili peppers in order to puree this mixture using a hand blender.
  4. In a medium pan, heat the oil and caramelize the onions for 15-minutes. Stir occasionally in order to avoid the onions sticking to the bottom of the pan.
  5. At this point, the smaller pot should be hot enough to boil the eggs. The eggs I used were U.S. large eggs and I wanted to achieve a soft golden-yellow yolk texture; in order to do that, I let the eggs boil for 6-7 minutes. Afterwards, I emptied the pot of hot water and immediately filled it with cold water so that the egg could maintain its form without breaking on me when I de-shell it (thank you Julia Childs). Let the eggs cool for a good 3-5 minutes and then de-shell it.
  6. As the onions have caramelized on med-low heat, add the spices in the pan stirring at the same time to avoid the spices sticking to the bottom. If the mixture is too dry and you note that the spices are stuck, sprinkle a little water over the mixture and that should do the trick.
  7. Add the tomato/chili puree to the mixture. Give it a good mix and cover the pan to let the different blends of spices fuse.
  8. Place the eggs in the middle of the pan and cover the eggs with the onions and curry. At this point you may add the heavy cream.
  9. Cover the pan and let the eggs cook in the curry in med-low heat for 20-minutes.
  10. Serve the egg curry over basmati rice. Finely chop the green onion stem to garnish.


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Trying Julia Child’s Poached Eggs for the 1st Time

What better way to start a new blog than with Julia Child’s full proof method of poached eggs! However, I grew up with another method of poached eggs, which included a pan and a tablespoon of oil. As soon as the eggs dropped into the pan, it was a constant battle to try to take the bits of the white area to “blanket” the yolk and somehow flip it over without the yellow yolk losing its form. It was manageable at times, but most of the time, I simply failed at it.

After watching the movie Julie & Julia, I’ve decided to grab a copy of Mastering the Art of French Cooking from my neighborhood Barnes & Nobles. This is a phenomenal cookbook to add onto my mostly Indian and Mediterranean cookbooks. Hailing from a rich-cultured Bengali family, I grew up with the fine delicacies of home cooked meals ranging from curried stews to stir-fried dishes. As a young girl, watching my mother create such beautiful, aromatic, and colorful dishes from infusing different spices, made me develop a fondness for cooking. To me, cooking is like painting, creating a masterpiece with different strokes of colors. Perhaps I could never be as good of a cook as Ma, but hey, it doesn’t hurt to try!

But enough of the chit-chat. Let’s get to the poached eggs, shall we?!

I used a pot with a 6in diameter since I was going to poach only one egg.



  • 1 large egg
  • 1.5 cups of water
  • 1.5 tbsp of vinegar
  • 2 inches of green onions or chives diced (to garnish)
  • Salt and pepper to taste
  • Towel or paper towel
  1. Put 1.5 cups of water in the pot and add 1.5 tbsp of vinegar. Bring the mixture into simmer so that you are able to hear little bubbles in the pot crackling. (Approx. 4-5 minutes)
  2. Hold the egg near the water in the pot, and break it as close to the surface of the water as you can without burning yourself. Let the egg drop, take a spoon to blanket the yolk and to prevent the white part of the egg from sticking to the bottom of the pot. (Leave the egg for 4-minutes.)
  3. Gently remove the egg from the hot water and place it on the towel to pat dry.
  4. You may use the same pot to discard the hot water and fill it with 1.5 cups of cold water. Place the egg into the cold water to get rid off the taste of vinegar and to set the egg’s form.
  5. Gently remove the egg from the cold water and place it on the towel to pat dry again.
  6. Place the egg on a plate to eat with a side of toast. Don’t forget to add salt/pepper according to your preference and garnish with green onions or chives.