Egg Cheese Pao

Instructions

1. 1

   Preparation

   • Finely chop the onions, tomatoes, green chilies, and coriander leaves. Keep them separate.
   • In a medium bowl, crack the 8 eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.
2. 2

   Cook the Masala Base

   • Heat 2 tbsp of vegetable oil in a non-stick pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add 1 tbsp of ginger-garlic paste and the chopped green chilies. Sauté for another minute until the raw smell disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the spices: 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp pav bhaji masala, and salt to taste. Mix well and cook for 30-60 seconds until the spices are fragrant and oil starts to separate from the masala.
3. 3

   Scramble the Eggs (Bhurji)

   • Reduce the heat to low and pour the whisked eggs into the pan over the masala.
   • Let the eggs sit for about 20-30 seconds without stirring to let the bottom set slightly.
   • Gently start scrambling the eggs with a spatula, folding them from the edges towards the center. Cook for 2-3 minutes until the eggs are just cooked but still soft and moist. Avoid overcooking.
   • Turn off the heat and mix in half of the chopped coriander leaves.
4. 4

   Toast the Pao

   • Slit the ladi pav horizontally through the center, but don't cut all the way through, leaving one side connected like a hinge.
   • Heat 2 tbsp of butter on a tawa (griddle) or another pan over medium heat.
   • Place the pao, cut-side down, on the melted butter. Toast for 1-2 minutes, pressing gently, until golden brown and crisp. You can also toast the outer sides if you prefer.
5. 5

   Assemble and Serve

   • Open the warm, toasted pao. Place a slice of cheese on the bottom half.
   • Generously spoon the hot egg bhurji over the cheese. The heat from the eggs will melt the cheese perfectly.
   • Garnish with the remaining fresh coriander leaves.
   • Serve immediately while hot.