Banjo with Egglands eggs
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Cook time: 
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Serves: 3
 
Ingredients
  • 4 Large eggs (I used Eggland's best cage free Omega 3 eggs)
  • ¼ cup cilantro finely chopped
  • 2 tbsp water
  • a pinch of cumin seeds
  • few strips of julienned ginger
  • ¼ tsp red chili pepper
  • a dash of turmeric powder
  • 2 Thai chilies chopped (optional)
  • salt and pepper
  • 3 hamburger wheat buns or bread of your choice
  • 2 tsp olive oil for drizzle
  • Olive Oil Spray (I use Pam)
Garnish
  • Sliced red onions
  • Tomato ketchup
  • sliced tomatoes (optional)
Instructions
  1. Crack the eggs in a bowl and mix in all the ingredients except for the buns and oil. Beat it till smooth but not too frothy.
  2. Heal a large girdle or skillet
  3. Coat it well with Pam olive oil spray
  4. Pour the eggs, and let it spread till takes on your desired shape. Fry it well on one side. Drizzle oil on the sides so that the ends don't stick to the pan. Fry for 1 minute or so till it's firm.
  5. Turn it over gently with a large flat spatula, taking care not to break it.
  6. Fry for 30 seconds, turn it back over again.
  7. Fold the omelet over. Slice it into 3 pieces.
Buns
  1. Drizzle some pam on a skillet and pan toast the buns till light golden
To assemble
  1. Remove the buns and place the omelet, one bun at a time.
  2. Top it with sliced onions and tomato ketchup
  3. Bite into juicy, delicious egg sandwich that is so fondly called 'banjo'.
Recipe by The Lady 8 Home at https://www.thelady8home.com/banjo-with-egglands-eggs/