Bread Egg Kottu | Bread Kotthu
Event: Sunday Funday
Theme: Thanksgiving Breakfast
Recipe: Bread Egg Kottu | Bread Kotthu
Bread Egg Kottu | Bread Kotthu is a quick, easy to make, delicious and versatile breakfast dish. All you need is some bread slices, eggs, a few vegetables or some leftover curry, meat or fish.
Kottu is traditionally a popular Sri Lankan dish. What I have read is that it is easily available as street food, morning and evening. Homes make it with leftover curries. Usually, roti or flatbread is used but bread is becoming a popular option. In India a similar dish is prepared and goes by the name Bread Egg Upma.
How Has Bread Egg Kottu | Bread Kotthu Become A Popular Breakfast Dish For Us
I’d not heard of bread egg kottu or bread egg upma. One day, not really in the mood to prepare any breakfast, asked hubby “what shall we have for breakfast?” I was hoping that the answer would be “let’s get something from the bakery”. But nope that was not the answer. Instead he asked me if I could prepare an egg bread dish which he often enjoyed while he was in college in Manipal. He described the dish but couldn’t tell me exact recipe. So the hunt began for egg bread recipes online.
I came across the bread egg kottu recipe and he was jumping for joy…”yes that is it” he said. Since then I’ve tried with mixed vegetables and also with a left over vegetable curry. The curry base should be thick and not watery. Today I am sharing the one that I make with mixed vegetables.
Which Vegetables Can You Add To The Bread Egg Kottu | Bread Kotthu?
I usually add what I have in the fridge or pantry. You can add spinach, mushrooms, broccoli, asparagus, leek, potatoes, pumpkin, sweet potato, turnip, cabbage, bell peppers, capsicum, zucchini, cauliflower, edamame, etc.
Can I Add Leftover Meat, Fish, Poultry?
Yes you can as traditionally the Sri Lankan Kottu recipe is meat or fish based. Makes it a perfect dish to use up leftover turkey or ham after Thanksgiving Day. Add spices and herbs of your choice.
Bread Or Roti?
If by any change you have flaky parathas (easily available in Indian Stores) then tear that up and replace the bread pieces.
Sunday Funday Group And The Theme
This week Amy who blogs at Amy’s Cooking Adventures asked “What do you serve on Thanksgiving morning knowing that a big meal is in store? Let’s share our ideas! Bread Egg Kottu fits the bill perfectly as it is a quick dish. It is full of veggies and best part is that you make a large quantity and everyone gets to enjoy it together. I know it is so much easier to prepare overnight oats or smoothies on a busy day but I thought family and friends would perhaps enjoy breakfast from a different cuisine.
Some More Easy Breakfast Options From My Blog
Check Out What Fellow Members Of Sunday Funday Have Made For Thanksgiving Breakfast
- Mayuri’s Jikoni: Bread Egg Kottu
- A Day in the Life on the Farm: Chocolate Banana Cranberry Smoothie
- Amy’s Cooking Adventures: Donut Hole Turkeys
- Cook with Renu: Open-Faced Celery Avocado Sandwich
- Palatable Pastime : Pork Cracklin’ Breakfast Scramble
- Sneha’s Recipe: Sabudana & Potato Khichdi
Ingredients Required For Bread Egg Kottu | Bread Kotthu
Bread Slices – can use white, brown or multigrain. Cut them into pieces. Can replace the bread with roti, flaky paratha or naans.
Eggs – Can add more for a more eggy dish.
Vegetables – I have used grated carrot, boiled corn and peas.
Onion – peeled and sliced. Use any, white, yellow or red.
Garlic – add according to your taste. Peel and chop finely.
Tomatoes – finely chopped or puree.
Turmeric Powder – haldi, hardar.
Cumin Seeds – jeera, jiru.
Green Chillis – use finely chopped or paste.
Ginger – grated or paste.
Salt – add according to your taste.
Black Pepper Powder – add according to your taste.
Oil or Butter – I have used sunflower oil.
Milk – to make the eggs softer. Optional.
Coriander – fresh, chopped.
BREAD EGG KOTTU | BREAD KOTTHU
- 3 slices bread
- 3 large eggs
- 1 cup mixed vegetables
- 1 cup carrot grated
- 1 medium onion sliced
- 1 medium tomato chopped
- 4 cloves garlic chopped
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 2-3 tbsp oil
- 1 tsp cumin seeds
- 1 tsp salt
- ¼ tsp turmeric powder
- ¼ cup milk
- ¼ tsp black pepper powder
- 2 tbsp coriander / cilantro chopped
- Cut the bread slices into cubes.
- Crack the eggs into a mixing bowl.
- Add ½ tsp salt, turmeric powder and milk. Whisk well to mix.
- Add 1 tbsp oil in a wide pan. Put it over medium heat.
- When the oil is hot, add cumin seeds.
- Add onion slices and stir fry till they become a bit soft.
- Add garlic and stir fry for a minute.
- Add the ginger and chilli paste. Mix well.
- Add the grated carrots. Stir fry till they become a bit soft. This will take about 2-3 minutes.
- Add remaining salt and mix well. Add chopped tomatoes. Cook for 2-3 minutes.
- Add the boiled corn and peas. Mix well.
- Shift the vegetables to one side of the pan.
- Add 1 tbsp of oil on the empty side of the pan.
- Whisk the egg mixture and pour into the pan where the oil is.
- Allow the egg mixture to cook a bit. Slowly start scrambling it.
- Mix the scrambled eggs with the vegetable mixture.
- Shift the mixture to the side of the pan again.
- Add the chopped bread to the empty side of the pan.
- Stir the bread pieces and allow them to warm up in the pan.
- Mix the scrambled eggs and bread pieces. Allow it to become a bit hot.
- Add chopped fresh coriander and pepper powder. Mix and serve immediately.
- If you want to, toss the bread pieces in hot melted butter for added flavour.
- Add vegetables of your choice.
- Add leftover curry. Make sure that the curry base is thick and not watery.
- Add leftover meat, fish, poultry.
- Replace bread with roti, flaky paratha, naan.
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