Egg Sandwich with Masala Chai

Instructions

1. 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. 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. 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. 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. 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. 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.