Eggs are the quintessential go to when thinking about breakfast. Fried, baked, poached, scrambled, brambled,….hambled? Make life easier and do an ande di bhurji.
Not being an egg fanatic I quickly find myself getting bored of the generic over easy egg. So, eggs with a kick are always welcomed. Ande di bhurji is perfect for such a want! Despite it being a simple egg scramble it packs in a lot of flavor, freshness, and protein. Not to mention breaks up the routine – top it with some Maggi chili sauce and you’re in heaven.
The western world is unique in that there are such a large number of dishes associated to breakfast and no other meal. Meaning, you don’t traditionally think of eggs benedict when planning out a dinner menu. So, when thinking of breakfast dishes in Indian cuisine, there really aren’t many. There are a few dishes that are breakfast only, such as scrambled eggs, but most dishes are a bit interchangeable between breakfast and lunch. That said, just about anywhere in North India, restaurant or road side stand you’ll see a desi omelette or a desi scramble being sold.
Incredibly fast to make and so tasty. I like to wrap the ande di bhurji in a fresh parantha or even serve it with a side of French toast. Luckily, at the end of the day this is a recipe for scrambled eggs. There isn’t anything terribly complicated or to be cautious of. It’s just a delicious way to add some earthy and fresh flavors to your scramble. So eat, drink, and make merry.