Chettinad Scrambled Eggs on Toast

Instructions

1. 1

   Prepare Eggs and Toast

   • In a medium bowl, crack the 4 eggs. Add 1/4 tsp of salt and the black pepper powder. Whisk vigorously for 1 minute until the mixture is pale and frothy. Set aside.
   • Butter the bread slices and toast them in a pan or toaster until golden brown and crisp. Keep warm.
2. 2

   Temper the Spices (Tadka)

   • Heat ghee in a non-stick skillet or pan over medium heat. Once hot, add the mustard seeds and let them splutter completely.
   • Add the urad dal and sauté for 30-45 seconds until it turns a light golden brown.
   • Carefully add the curry leaves and let them sizzle for a few seconds until fragrant.
3. 3

   Sauté Aromatics and Tomatoes

   • Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
   • Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
   • Add the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 3-4 minutes, mashing gently with your spatula, until the tomatoes break down and become pulpy.
4. 4

   Add Spices and Cook Eggs

   • Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and Chettinad masala powder. Stir continuously for 1 minute until the spices are fragrant and the oil begins to separate from the masala.
   • Pour the whisked egg mixture into the pan over the masala. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
   • Using a spatula, gently push the cooked portions from the edges toward the center, creating soft curds. Continue this process for 2-3 minutes until the eggs are just set but still moist. Avoid overcooking.
5. 5

   Garnish and Serve

   • Turn off the heat and stir in the freshly chopped coriander leaves.
   • Immediately spoon the hot Chettinad scrambled eggs over the warm toast.
   • Serve right away for the best taste and texture.