Indian Breakfast
2 servings
60 minutes
Indian breakfast is a morning dish infused with the aromas and flavors of traditional Indian cuisine. The base is a tender omelet made with eggs, corn starch, cream, and mirin, giving it a velvety texture. Creamy notes harmonize with spicy shrimp sautéed in tandoori paste. Avocado adds freshness and creamy softness to the dish, while sautéed mushrooms enhance its rich flavor. Served with warm naan bread, this breakfast is perfect for dipping into creamy avocado or wrapping ingredients in the bread, enjoying the richness of textures. This dish reflects the philosophy of Indian cuisine — vibrant spices, rich flavors, and a morning awakening in the world of gastronomic pleasure.
1
Mix eggs, starch, cream, and mirin in a blender.
- Chicken egg: 3 pieces
- Cornstarch: 5 g
- Cream: 20 g
- Mirin: 30 ml
2
Fry in a pan previously greased with oil.
- Vegetable oil: 20 ml
3
Place the cooked omelet in a deep plate.
4
Fry the shrimp and mix with tandoori.
- Shrimp: 3 pieces
- Tandoori spice mix: 1 g
5
Whip the avocado, fry the mushrooms.
- Avocado: 1 piece
- Button mushrooms: 20 g
6
Serve with flatbread.
- Naan (Indian flatbread): 1 piece
