Breakfast for dinner

It was one of those days when the month dips down into the negatives, the chilly Arctic wind sweeping hair into mouth as you trudge throughout the day in a big puffy jacket, a coloured toque atop your head and lovely Olympic mittens stark red against the grey sky .

Classes, classes and cold walks in between - you finally, finally, get home, starving from your only meal of the day (a chicken shawarma à la cafeteria), only to open your fridge and find nothing there.

I have never felt more like a university student than I did at that moment.

After ridding the idea of ordering in, and a long chat with my mother, I decided on a breaktastic dinner: eggs.

I first attempted to supercook.com way way through this one, scavenging my pantry for any random ingredient I could find, whether it be indian spices or pasta. Though, I did find a very appetizing recipe for mac n' cheese - it took 40 minutes in total to cook. At that point in time, my stomach couldn't handle a whole 40 minutes, and knowing me, it'd probably take an hour instead. So creativity took over. Remembering my camera, before I started my cooking process, I felt that Herm would enjoy this particular meal - especially since it's not coming directly from my freezer. ;)

This recipe was very much made on the spot. A spontaneous combustion of eggs, tomatoes, frozen garlic, oil, cheese and coriander sauce, if you will.

2 eggs

1/2 tomato

1/2 tspn crushed garlic

1 tspn canola oil

1 tspn coriander chutney

1. Cut up tomatoes and cheese into tiny chunks
2. Whisk both eggs in a small bowl. Add salt and pepper to your discretion.
3. Saute tomatoes for a few minutes in a small frying pan using canola oil. Add the crushed garlic and coriander chutney
4. Add in egg mixture.
5. Let eggs cook, then using a spatula stir eggs until they are in small pieces.
6. Once completely cooked (should slightly brown in colour), serve with a carbohydrate and juice of your choice