Eggs are memories

These eggs on a Sunday. Damn.

I don’t know what I was thinking when I made them. Probably about a cocktail and how this would make quite a kick-ass hangover breakfast, a la Jane’s 10/5 Hendre Building community floor egg spread. Sadly I was never hungover. I was too busy thinking “I hate these people. They don’t have to work tomorrow.” I had to. On Sunday, which was fine. I got to revel on Monday – my weekend. Ah!

But since I brought up Bombay, I might as well wonder out loud. None of us have ever taken a photo of those breakfasts. Yet, I can picture them as I type this. One of us (me) always had to wake up early to open the door for the house help. Everybody in middle class (entitled?) India has help, even though their flats are a teeny tiny square. I would have to give her my apologetic acknowledgement that “Yes, there are people spread all over the floor, on pillows and makeshift mattresses, but please don’t judge us. I have to go to work. Judge me for that.” She’d do her work in 10 minutes and pretend to work for the other 20. Then she would leave. She was awesome.

I’m glad we didn’t take any photos. Jane, who was still a photographer-in-training was always busy making the breakfast and shoving the pot of tea on the stove to even think of a photo. Those are the memories. I know I’ve written about this before. It just seems to keep coming back to me. It feels like such a longggggg time ago! GEEEZUS. But it’s right there. In the back of my mind, whenever I want to think about it.

It’s there right now.

Soft scrambled egg toasts

Ingredients

• 4 eggs
• Oil, to grease the pan
• 2 slices of toast (you can have more depending on what bread you use)
• 1 ripe avocado
• Fresh mozzarella
• 2 tbsp fresh chives, chopped
• Salt and pepper, to taste

Beat the eggs in a bowl very vigorously, until they look frothy, and have small bubbles all over. You can do this with a hand blender as well. I never want to do extra dishes.

Put a frying pan on the stove, on low heat and add the oil. Wait for it to heat just a tad. It’s important to keep the heat low as this is what makes the eggs creamy. Pour the eggs in the pan and let them settle in for about a minute or 2. Next, keep stirring (scrambling) them, until they are cooked, but still have the creamy texture. Take the pan off the heat, a little before they’re done.

To prepare however many toasts you plan on eating, spread the avocado on (like you’ve seen on Instagram 1,000 billion times) and add the eggs on the top. Top with bits of torn mozzarella and chopped chives. Season with salt and pepper and serve hot.

Ahh. You need this.