Breakfast we all know is the most important meal of the day and should not be skipped. Most importantly Breakfast should be boring … never. Being a bachelor it can be a little challenging to have a proper breakfast every morning. If you have a kitchen, excellent. If no, grab a few basic gadgets. This I would say is necessary. You can comfortably prepare not only Breakfast but all your meals at your place of stay. An induction stove, Griddle/ Tawa, Sandwich Maker, A Blender and off -course a Pressure cooker and a Wok (Kadhai)

Mushroom and Herb Omelet

Who says omelets need to be complicated? This fancy-looking recipe only calls for eggs, mushrooms, sour cream, and some of your favorite herbs. Easy to add, herbs make all the difference in taste.


  • 1 large egg, beaten until smooth with a tablespoon water
  • 1 Tbsp. Crème fraiche or sour cream
  • 1 tsp chopped fresh fines herbs- (Equal parts: Tarragon, Parsley, Chives, Chervil-slice the chives individually, chop the other herbs together, then mix all when finished)
  • 1.5 ounces fresh chanterelles (about a small handful if you don’t have a digital scale)
  • Salt and pepper to taste
  • 1 tbsp. grapeseed oil, or other searing oil like vegetable, or canola
  • 1 tbsp. unsalted butter


  1. Clean the chanterelles by holding them individually by their stems, swish them lightly in cold water, and then allow them to drain until thoroughly dry on towels. Very clean chanterelles may simply be brushed without washing.
  2. Whisk together the eggs, chopped herbs, and sour cream or crème fraiche.
  3. Heat the oil in a small cast iron skillet or a small Teflon pan. (I used a small six inch cast iron with 2 inch sides). When the oil is hot and just begins to smoke, add the drained and completely dry chanterelles to the pan, cooking in the oil until they are lightly caramelized and golden, about 2-3 minutes.
  4. Season the chanterelles to taste with salt and pepper, then add the butter and melt. 
  5.  Add the egg mixture to the pan; let this cook for 30 seconds, stirring occasionally to form soft curds which should only lightly envelop the chanterelles, keeping them visible and not hidden under egg.
  6. When the egg mixture begins to coagulate, then turn the heat off of the pan and allow the eggs to set with the residual heat of the pan.
  7. Finish the omelet by seasoning with a touch of fine salt like kosher or flaked salt and serve immediately.


Peach Crisp Smoothie

Peaches are an underrated fruit when it comes to smoothies—berries seem to get all the love. But that’s about to change with this recipe. A frozen peach (use fresh if you’ve got ’em!) gets blended with heart-healthy walnuts, oats, and banana for a frozen breakfast with plenty of staying power.


  • 1/2 banana
  • 1 frozen peach
  • small handful of raw walnuts
  • 1 tsp. vanilla
  • 1 tbsp. pure maple syrup
  • 2 tbsp. oats
  • dash of ground cinnamon
  • 2 tbsp. soymilk or other non-dairy milk
  • handful of ice

Place all ingredients in a blender and blend on high until smooth. Add more ice or milk as needed. Pour into a glass and serve immediately. Makes one large smoothie. 

Egg Fried Rice

We’ve heard of many “mug” meals, but fried rice is a new one. Save yourself the Chinese food delivery fee and try this healthier, homemade version instead, which conveniently can be ready in less than 10 minutes (as long as you’ve got some cooked rice on hand).


  • 1 cup cooked jasmine rice
  • 2 tablespoons frozen peas
  • 2 tablespoons chopped red pepper
  • 1/2 stalk of green onion, sliced
  • small pinch of mung bean sprouts
  • small pinch of shredded purple cabbage
  • 1 large egg
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon five-spice powder


  1. Place the rice into a large mug. Lay the peas, red pepper, green onion, mung bean sprouts and cabbage on top. Cover the mug with cling film. Using a knife, puncture one or two small holes through the film. This step is important! You don’t want to scald yourself. Microwave on high for 1 minute 15 seconds.
  2. In the meantime, beat the egg and mix in the seasonings (soy sauce, sesame oil, onion powder and five-spice powder). Pour the egg mixture into the mug, and stir with the vegetables and rice
  3. Cover the mug with cling film again, and microwave for 1 minute 15 seconds to 1 minute 30 seconds. Take the mug out of the microwave, and give everything a good stir. Let the fried rice stand for a minute to finish cooking. Use a fork to fluff up the rice and serve.

Masala Pav


  • Pav Buns – 4
  • Onion – 1 (finely chopped)
  • Tomatoes – 2 (finely chopped)
  • Garlic Cloves – 2
  • Capsicum (Green Bell Pepper) – 1
  • Pav Bhaji Masala – 2-3 tsp
  • Kashmiri Chili Powder – 1 tsp
  • Coriander Leaves (Cilantro) – 4-5 stems (finely chopped)
  • Lemon Juice – few drops
  • Salt – to taste
  • Butter – 3 tbsp.


  1. Heat 1 tbsp. of butter in a wide pan. Add the finely chopped onion and garlic.
  2. Once the onions become soft, add the chopped tomatoes. Cook till it is all mashed up.
  3. Add the capsicum pieces, salt, Kashmiri chili powder and pav bhaji masala.
  4. Add 2-3 tbsp. of water and cook for few minutes till a tasty masala is ready.
  5. Add few drops of lemon juice to adjust to your taste. Also mix in the coriander leaves and switch off.
  6. Slice the pav buns. Apply a generous amount of the masala on the inside of the sliced buns.
  7. Heat a skilled and spread 1 tbsp. of butter all around. Place the buns with the masala side facing the top.
  8. After one side is toasted, add a tiny dollop of butter on top of the masala on each bun. The juices from the masala would have seeped inside the soft buns.
  9. Gently flip the buns and toast the other side. This gives a nice roasted effect to the masala making it even more delicious.
  10. Switch off and serve immediately.

Fruit Custard


  • Vanilla flavored Custard powder – 2 tbsp.
  • Cold Milk – ¼ cup
  • Milk – 500 ml (about 2.5 cups)
  • Sugar – 1/4 cup or as required
  • Mixed fruits – 3 cups (chopped)


  1. Take 2 tbsp. of custard powder in a bowl. Add about ¼ cup of cool milk to this and mix until it forms a smooth paste.
  2. Take the remaining milk (500 ml) in a sauce pan and heat it.
  3. When it begins to boil, add the sugar.
  4. Reduce the heat and slowly add the custard mixed milk. Keep stirring continuously so that lumps are not formed.
  5. Cook on low heat with constant stirring for about 3-5 minutes. The custard milk will thicken and the raw flavor disappears.
  6. Switch off and let it cool in the refrigerator.
  7. While it is cooling, chop some assorted fruits. The choice of fruits is up to you. I have used apple, pear, banana, pomegranate, musk melon and grapes. Other seasonal fruits like mango, sapodilla, jackfruit, papaya, pineapple, peach, kiwi, dragon fruit, orange segments, lychee, and strawberry, other berries, mixed chopped nuts etc. can be added.
  8. When serving, take chopped fruits in individual serving bowls and pour enough custard on top. Enjoy cool and healthy fruit salad.