Go Back
5 from 1 vote

Balaleet ~ Emirati Vermicelli Egg Breakfast

Course Breakfast
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author Rafeeda

Ingredients

  • 180 gm vermicelli
  • Salt to taste
  • 30 gm butter divided
  • 1/4 cup sugar
  • 2 large eggs
  • 5-6 strands saffron crushed
  • 1 tbsp milk
  • Salt to taste
  • A drizzle of oil

Instructions

  • Melt 10 gm butter in a wide skillet. Saute the vermicelli till roasted. Set aside.
  • Boil water in a pan with a pinch of salt till rolling. Add the vermicelli and cook till done. Drain into a colander.
  • Melt the remaining butter and mix in the sugar. Tip into the drained hot vermicelli and give a good mix till the butter mixes in and sugar is melted.
  • Whisk the eggs with the saffron, milk and a pinch of salt. Heat oil in a saucepan and cook the omelette till done.
  • Roll the omelette and cut into 8 pieces or simply divide into two.
  • To serve, divide the sweetened vermicelli into two plates and top with the omelette.
  • Serve hot with tea!

Notes

I have kept the vermicelli without any flavoring, but you may add a dash of rosewater to enhance it's taste.