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Quick to make, protein-packed half-fry egg with soft pav – homestyle comfort you'll love!
The quintessential Indian breakfast, a 'Half Fry' is a simple yet satisfying fried egg with crispy, lacy edges and a perfectly runny, liquid gold yolk. Seasoned with a classic trio of salt, pepper, and a hint of red chilli, it's a protein-packed dish ready in under 5 minutes. Served hot, it's the perfect companion to buttered toast or a soft pav.
Serving size: 1 serving
Place a non-stick or well-seasoned cast iron skillet over medium heat. Add the ghee and allow it to melt completely, which should take about 30-45 seconds. Swirl the pan to ensure the bottom is evenly coated.
Gently crack the eggs directly into the hot ghee, leaving some space between them. Be careful not to break the yolks. For a foolproof method, crack each egg into a small bowl first, then slide it into the pan.
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Quick to make, protein-packed half-fry egg with soft pav – homestyle comfort you'll love!
This indian and maharashtrian dish is perfect for breakfast. With 618.5699999999999 calories and 26.92g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
Let the eggs cook undisturbed for about 1-2 minutes. You will see the whites begin to set and turn opaque from the bottom up. The edges should start to get slightly crispy.
Once the whites are mostly set, sprinkle the salt, black pepper powder, and optional red chilli powder evenly over the eggs.
Cook for another 30-60 seconds until the whites are fully cooked but the yolk is still runny. For a slightly more set top, you can cover the pan with a lid for the last 30 seconds; the trapped steam will gently cook the surface of the yolk.
Using a thin spatula, carefully slide the half fry eggs onto a plate. Garnish with freshly chopped coriander leaves and serve immediately with buttered toast, pav, or roti.
Serving size: 1 serving
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
