Name: Egg Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 slices bread slices (White or brown bread); 6 pcs egg (large); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 2 pcs garlic (cloves, minced); 0.25 tsp turmeric powder; 0.5 tsp red chili powder (Use Kashmiri for color); 0.25 tsp garam masala; 2 tbsp coriander leaves (freshly chopped); 2 tbsp butter (divided); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground)

Popularity

3.9

Quick to make, protein-packed boiled egg sandwich! An energy-giving, kid-approved snack or breakfast.

Nutrition per Serving

331

Calories

15g

Protein

33g

Carbs

15g

Fat

low-calorie

Recipes in this Meal

1. Egg Sandwich

A classic Indian street-food delight, this Masala Egg Sandwich features fluffy scrambled eggs cooked with aromatic spices, onions, and tomatoes, tucked between perfectly toasted bread slices. A satisfying and quick meal for any time of day.

Prep10 min

Cook10 min

Servings4

Serving size: 1 serving

331cal

15gprotein

33gcarbs

15g

Ingredients

8 slices bread slices (White or brown bread)
6 pcs egg (large)
1 pcs onion (medium, finely chopped)
1 pcs tomato (medium, finely chopped)
2 pcs green chili (finely chopped)
1 inch ginger (finely grated)
2 pcs garlic (cloves, minced)
0.25 tsp turmeric powder
0.5 tsp red chili powder (Use Kashmiri for color)

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About Egg Sandwich

Quick to make, protein-packed boiled egg sandwich! An energy-giving, kid-approved snack or breakfast.

This indian and north_indian and gujarati and bihari and maharashtrian dish is perfect for breakfast or snack. With 331.01 calories and 15.42g of protein per serving, it's a low-calorie option for your meal plan.

fat

0.25 tsp garam masala

2 tbsp coriander leaves (freshly chopped)

2 tbsp butter (divided)

0.5 tsp salt

0.25 tsp black pepper (freshly ground)

Instructions

1
Prepare the egg mixture
- In a medium bowl, crack the 6 eggs.
- Add salt and black pepper, and whisk until light and frothy. Set aside.
2
Sauté the aromatics
- Heat 1 tablespoon of butter in a non-stick pan over medium heat.
- Add the chopped onion and green chilies. Sauté for 2-3 minutes until the onions soften.
- Add the grated ginger and minced garlic. Cook for another minute until fragrant.
3
Cook the masala base
- Add the chopped tomatoes to the pan and cook for 3-4 minutes until they turn soft.
- Stir in the turmeric powder, red chili powder, and garam masala. Cook for 30 seconds.
4
Scramble the eggs
- Reduce the heat to low and pour the whisked eggs into the pan.
- Let the mixture set for 20 seconds, then gently push the eggs from the edges toward the center to create soft curds.
- Continue cooking for 2-3 minutes until the eggs are just set but still moist. Avoid overcooking.
- Turn off the heat and stir in the chopped coriander leaves.
5
Toast the bread
- Spread the remaining 1 tablespoon of butter on one side of all 8 bread slices.
- Heat a separate pan or tawa over medium heat.
- Place the bread slices butter-side down and toast for 1-2 minutes per side until golden brown and crisp.
6
Assemble and serve
- Divide the warm masala egg filling equally onto 4 slices of toasted bread.
- Top with the remaining 4 slices.
- Gently press the sandwiches, slice diagonally, and serve immediately.

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