My bacon and egg stringhoppers are usually made from left over stringhoppers from the night before. I like to think I invented this dish as a teenager. Of course it evolved as a grew older and has access to more ingredients. It makes a delightful breakfast and is always a favorite with the kids. The following recipe serves two people.

Ingredients:

• 10 Stringhoppers (preferably cold) broken up
• 2 eggs  
• 1 tbsp cream + 1tbsp milk or 2 tbsp milk
• 2 shallots finely chopped
• 1 green chilli finely sliced
• 5-6 curry leaves finely shredded
• 2 rashes bacon chopped small
• 10-15g unroasted cashew nuts
• 10-15g raisins
• 2-3 tbsp butter/ghee/oil
• Salt and pepper to taste

Method:

Beat eggs with salt, pepper, cream and/or milk. Heat pan add butter/ghee or oil. Fry the cashew taking care not to burn till golden brown. Remove with slotted spoon, set aside, and fry the raisins till puffed up. Remove with slotted spoon and set aside. Add the bacon and fry till desired crispiness and add shallots, green chilies, and curry leaf. Fry for about 30 seconds and add the egg mixture. Scramble on low hear. Before the eggs become completely solidified, add the broken stringhoppers and fried cashew and raisins. Stir well till eggs are cooked and turn off heat.