From country hero to country life, former cricketer Matthew Hayden has traded bats for bowls in the kitchen. Mathew joined TODAY to cook his girls’ breakfast delight.
Breakfast Delight
Omelette
- 4 x Egg whites - slightly beaten
- 1 x Green chilli - finely sliced / seeds optional
Potato Marsala
- 1/2 x Brown onion - chopped finely
- 1 cup x Par-boiled potatoes – cooled and diced
- 1 x Green chilli – chopped
- 1/4 tsp x Black mustard seed
- 1/4 tsp x Cumin seeds
- 1 tsp x Curry Powder
- Pinch x Salt to taste
Sauce
- 1/2 cup x Milk
- 1 tsp x Cornflour
- 1/2 tsp x Curry powder
- Pinch x Salt to taste
Method
Separate eggs and have whites ready to go – set aside.
Chop green chillies: 1 for omelette and 1 for potato.
Put milk, curry powder, salt and cornflour into a microwave safe jug and stir until combined – set aside.
For the Potato Marsala – heat a skillet to moderate heat and put in a tablespoon of oil. Add the cumin seeds and mustard seeds and stir gently until the mustard seeds begin to pop, then add the onion, chilli and curry powder and stir to combine. Simmer gently until all becomes fragrant then add the potatoes, salt to taste and gently combine for a minute or two to combine the flavours – set aside.
Re-stir the milk mixture and microwave on high for 1 minute or until slightly thickened – add more cornflour if required – set aside.
Heat a tablespoon of oil in another skillet and gently whisk the egg whites. Once done pour the egg whites into the pan and cook gently until done.
Sprinkle one chopped green chilli over the omelette and gently fold in half.
To plate: Gently slide omelette onto a plate, spoon some potato marsala to one side, drizzle the curry sauce diagonally across in ‘zig zag’ fashion over the eggs and garnish with some fresh coriander.
