Please don’t judge me. I do not like the bookend pieces of bread that come in every loaf. The thick, slightly stubby pieces that I eat with reluctance, only to not waste them. But this morning, faced with four of those slices that I had saved from two packs of the low carb 647 bread, I decided to do something a little different; something that turned out to be super delicious. I have always loved the dish called poha, flattened rice flakes made into a delicious savory breakfast with onions, tomatoes, spices and more and that’s exactly what I decided to do with the four lonesome pieces of bread. The result was a delicious breakfast that I totally enjoyed with a steaming cup of cappuccino. Oh and one nice benefit of this dish was that I used a bunch of odds and ends lurking in my fridge.
- 1 tbsp cooking oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafetida
- 1 green chili, finely chopped
- 1/4 inch piece of ginger finely chopped
- 1/2 yellow onion, finely chopped
- 1 small tomato, finely chopped
- A handful of baby spinach finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- 4 end slices of bread with crust cut into small cubes
- 1 tbsp cilantro finely chopped
- A tbsp of fresh, grated, coconut (optional)
- A tsp of lemon juice (optional)
1. Heat oil in a pan for a minute and then add the mustard seeds, cumin seeds, and asafetida.
2. When the mustard seeds stop crackling, add the green chilies, ginger, and yellow onion. Sauté for five minutes.
3. Add the tomato, baby spinach, turmeric powder, and salt, and sauté for a couple of minutes.
4. Add the bread cubes, and toss so all the veggies and spices are mixed in well with the bread cubes.
5. Turn off the heat, garnish the dish with the finely chopped cilantro, freshly grated coconut, and the lemon juice (if using).
6. Divide into two bowls and enjoy hot with a cup of coffee or tea.