Veggie Breakfast Dosa

1. Heat water in a small sauce pot for poaching the eggs. A little vinegar in the water helps the cooking process.
2. Prepare a pan for sautéing greens.
3. Wipe the surface of a 12″ non-stick pan (10″ diameter) with a damp paper towel to remove residue.
4. Pour the dosa batter into the middle of the unheated pan.
5. Spread the batter using a 3 oz. spoodle with a flat bottom, spreading the batter in a circular motion similar to how you spread pizza sauce on pizza dough. Completely and evenly cover the pan surface.
6. Sprinkle the za’atar seasoning on the dosa batter and season with salt and pepper while the batter is wet. Turn the heat to high and cook.
7. Spray the top of the dosa gently with pan spray to prevent cracking as it cooks.
8. Crack the eggs into separate souffle cups. Whisk the poaching water and drop in the eggs, one at a time.
9. Poach the eggs in a small sauce pot until the whites are set and the yolk is still runny. Remove with a slotted spoon.
10. Melt butter in a prepared sauté pan and sauté the greens, garlic, shallot and chili flakes. Season with salt and pepper.
11. Top the dosa with the shredded mozzarella as it cooks. The total cooking process should take 3 minutes, finishing as the dosa pulls away from the pan and turns browns on the edges.
12. Remove the dosa pan from the heat and add the sautéed greens mixture evenly, allowing it to stick to the cheese.
13. Fold the dosa in half twice for plating.

TO PLATE: 

1. Place the folded dosa in the centre of a plate or coupe. Add the poached eggs, any remaining greens, the red pepper jam and oven-dried tomato halves.

NOTE: Optional garnishes could include fennel fronds and shaved fennel.

This recipe originally appeared in the Gordon Food Service Foodscape publication.