Egg Sandwich with Masala Chai

Instructions

1. 1

   Prepare Ingredients

   • Finely chop the onion, tomato, green chilies, and coriander leaves.
   • 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 Masala Base

   • Heat 1 tablespoon of butter in a non-stick pan or skillet over medium heat.
   • Once melted, add the chopped onions and green chilies. Sauté for 2-3 minutes until the onions soften and become translucent.
   • Add the ginger-garlic paste (if using) and cook for another minute until the raw aroma disappears.
3. 3

   Cook Tomatoes and Spices

   • Add the chopped tomatoes to the pan and cook for 3-4 minutes, stirring occasionally, until they turn soft and mushy.
   • Stir in the turmeric powder, red chili powder, and garam masala. Cook the spices for about 30 seconds until fragrant.
4. 4

   Scramble the Eggs

   • Reduce the heat to low and pour the whisked egg mixture into the pan.
   • Let it set for about 20 seconds, then gently push the eggs from the edges toward the center with a spatula, creating soft curds.
   • Continue this process for 2-3 minutes until the eggs are just set but still moist. Do not overcook.
   • Turn off the heat and stir in the chopped coriander leaves.
5. 5

   Toast the Bread

   • While the eggs are cooking, spread the remaining 1 tablespoon of butter evenly on one side of all 8 bread slices.
   • Heat a separate tawa or flat pan over medium heat. Place the bread slices butter-side down and toast for 1-2 minutes until golden brown and crisp.
6. 6

   Assemble and Serve

   • Divide the warm masala scrambled egg filling equally onto 4 slices of toasted bread.
   • Top with the remaining 4 slices. Gently press the sandwiches, slice them diagonally, and serve immediately with tomato ketchup or green chutney.