How cute is this tiny pan? We bought it for Tara along with a tiny little wooden spatula. It is a proper heavy metal pan, the same make as Sam’s crepe pan that I bought him as a then slightly controversial and now highly popular birthday present. Tara has declared that she is now in charge of cooking eggs in the family and they can only be cooked in the tiny pan. I hope her egg cooking skills improve soon…. And we need to find a tiny lid to fit the tiny pan…
A breakfast inspired by the tiny pan:
One roughly crumbled left over meatball made from my newest cookbook (yes, I have been at it again, more cookbooks purchased in India and a stunning Italian one yesterday) – spicy with cinnamon, cumin, corriander and garlic; pinenuts, onion and ricotta – delicious – will have to post another time when I actually take photos.
1 swiss brown mushroom thickly sliced
1 teaspoon of tomato paste
1 mini roma tomato or cherry tomato (it is a tiny pan!)
1 hot green chilli finely sliced
1 sprig of corriander
1 just-laid egg
salt and pepper to taste
Put a tiny knob of butter in the tiny pan (yeah, I am going to keep saying “tiny”). Add the chilli and the roughly crumbled meat ball. Fry for a minute or two. Add the mushrooms and a tiny swig of olive oil if needed. Fry for a further minute or two. Add the tiny tomato. Break the egg over this mixture and dollop the tomato paste in a couple of spots where you can find room. Season with salt and pepper and add the sprig of corriander. Cook for a couple of minutes, pushing the egg white around a bit (the super freshness of the newly laid egg meant that it just sat firm and plump on top without moving to the bottom of the pan – so I had to try and break up the egg white a bit to encourage it to actually cook).
Spicy, meaty, eggy – delicious! Good for the old high protein/low carb diet too. Ofcourse it is better with some sourdough bread to mop up juices and a nice cup of coffee to wake you up.