Skip to main content

Egg Sandwich gets Healthy

There is a story behind this sandwich. After being told a few hundred times that they are full and can't give me a reservation, I've given up on trying to eat at Moshe's. Then, last weekend, it was one of those rare occasions when I went downtown. And inside Kala Ghoda's Fab India store, there was Moshe's cafe. It was small and quaint, with Moshe's trademark sandwiches, salads and by now famous blueberry cheesecake. I had a bit of this and that, but there's more. For along the walls of this cafe, there were shelves of breads and dips and what not - everything, they told me, I could take home. So I brought home lavash and bagels and hummus and that's how this sandwich began.



Slice the wholewheat bagel into two, then toast both sides. Spread a thin layer on hummus on both sides. Chop one hard boiled egg white into small pieces and spread on the bagel. Add some chopped cilantro, sprinkle sea salt and fresh ground pepper then top with the other hummus encrusted slice of bagel. Delicious!

And just contrast this with your regular egg sandwich : white bread, mayonnaise (fats), mustard sauce (more fats!). This version has none of this, but has all the goodness of a flavorful sandwich. Try it, I bet you'd become a fan too.

Comments

CurryLeaf said…
Now thats a healthy sandwich.I think your resolution is to eat homely and healthy this year.Lovely
Unknown said…
That's my resolution every year. Let's see how long it lasts this time :)
Anonymous said…
Oh u Visited Moshe's and even didn't invited us??Not fair huh
And hey the sandwich sounds so simple but still bursting with flavors,wish i could find such EXOTIC stuff in nooks and corners of streets here ..sigh....
Anonymous said…
I love hummus, add it to anything & it tastes fabulous. Of course its healthy:-)
Indian Khana said…
Nice..looks gud and the idea is great..no fat...all in I guess ;)
notyet100 said…
now i hve to search for bagel,..:-)gonn try this soon,

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru