The Food
This simple 2 egg omelet, prepared fresh and French-style in a searing-hot pan, teams up with a pan-fried mild Italian sausage and Indian jeera rice (translated as cumin rice; I followed this amazing recipe). The mustard greens were also prepared Indian style, with a Bengali influence, since they were sautéed in mustard oil with panch phoron spice mix. This international plate is rounded off with some German mustard that pairs well with both the sausage and the greens. Torn cilantro is the garnish.
The Flavor
There is layered warmth in this breakfast that makes both your face and your tummy smile. The rice brings complex flavors of cumin, clove, cinnamon, chili, and cardamom. The sausage has its own complexities of sage and anise plus an irresistibly simple porky, fatty flavor. The omelet is a good way to help the sausage and rice play nice together by being a canvas of eggy goodness. The mild bitterness of the mustard greens helps make the dish feel healthy by cutting the fat and oiliness.
As for the condiments and garnish, the bright, tangy mustard on the side and the chopped cilantro help wake you and your taste-buds up for the day ahead.
The Feeling
Can you tell? I prepared the rice and the mustard greens beforehand. Despite 2 of the 4 hot ingredients only requiring a microwave to prepare, I had to rush through breakfast and get the dishes in the dishwasher so I wouldn’t miss the bus. That’s what I get for sleeping 20 minutes extra.
Oh well! It was still tasty. Although, in future, I’d take the time to plate better, boost the flavor from the greens, and adjust the proportions.
Also, two mistakes I made when pan-frying the sausage was not poking holes in the casing and not cooking it long enough. The former resulted in meat bursting from the ends of the sausage, since the interior juices had no poked holes to evaporate out from. The latter resulted in an undercooked center.
Learn from my mistakes, Steemians.
Poke the sausage.