Mumbai-style eggs on toast
Prep
15 mins
Cook
5 mins
Servings
4
Difficulty
Easy
This is my go to breakfast when I want something impressive but don't have much time. Mumbai street food inspired this dish, combining spiced eggs with creamy cheddar and tangy tomato chutney on crispy sourdough. The fresh coriander isn't just gorgeous and aromatic, it's packed with antioxidants and aids digestion too. What I love most is how quick it comes together, ready in just twenty minutes from start to finish, making it perfect for a leisurely weekend brunch without any fuss.
Ella x
Ingredients
- 150 gramsmature cheddar(grated)
- ½red onion(finely chopped)
- 25 gramscoriander(leaves chopped)
- 2green chillis(green chillies, finely sliced)
- 4 slice/ssourdough bread(sourdough)
- 1salted butter(for spreading (optional))
- 4 tsptomato chutney
- 1 tbspolive oil
- 4british blacktail medium free range eggs
- 1fennel bulb(finely sliced (fronds reserved))
- ¾ tbspolive oil
- ¾lime(juice)
Detail level
Instructions
- 1
Preheat the grill to high. In a bowl, mix the cheese, onion and most of the coriander and chillies. Lightly toast the sourdough, then lay the slices out on a large baking tray. Butter lightly, if liked, then spread each with a teaspoon of chutney. Pile the cheese mixture on top.
- 2
Heat the oil in a large frying pan over a medium-high heat. Crack in the eggs and fry for 4-5 minutes until the whites are just set. Meanwhile, put the tray of toast under the grill for 3-5 minutes until the cheese has melted.
- 3
For the salad, toss the finely sliced fennel (including any fronds) with the oil, lime juice and a pinch of salt. Top the cheese on toast with the fried eggs, scatter with the reserved coriander and chillies, add a little freshly ground black pepper, then serve with the salad.
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