Egg Bhurji Toast with Sev

Instructions

1. 1

   Prepare the Base

   • In a bowl, crack the 4 eggs and whisk lightly with a pinch of salt. Set aside.
   • Heat 1.5 tbsp of butter in a non-stick pan or skillet over medium heat. Once melted, add the finely chopped onion and sauté for 2-3 minutes until soft and translucent.
   • Add the ginger paste, garlic paste, and green chilli. Sauté for another minute until the raw aroma disappears.
2. 2

   Cook the Masala

   • Add the chopped tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally, until they turn soft, mushy, and start to release oil.
   • Stir in the turmeric powder, red chilli powder, pav bhaji masala, and salt. Cook the spices for 30-40 seconds until fragrant.
3. 3

   Scramble the Eggs

   • Reduce the heat to low. Pour the whisked eggs into the pan over the masala.
   • Let the eggs sit undisturbed for about 20-30 seconds to slightly set at the bottom.
   • Gently start scrambling by pushing the eggs from the edges towards the center, creating soft, large curds. Continue this process for 1-2 minutes.
   • Turn off the heat when the eggs are about 90% cooked; they should still be moist and slightly glossy. They will continue to cook in the residual heat of the pan.
   • Stir in 1 tbsp of the chopped coriander leaves.
4. 4

   Toast and Assemble

   • While the bhurji is cooking, toast the 4 bread slices until golden brown and crisp using a toaster or a pan.
   • Lightly spread the remaining 0.5 tbsp of butter on the hot toast.
   • Place the toasts on serving plates and spoon a generous amount of the hot egg bhurji over each slice.
   • Garnish liberally with the sev and the remaining 1 tbsp of coriander leaves.
   • Serve immediately to enjoy the contrast of warm, soft bhurji and crispy toast.