Masala Egg Bruschetta

Instructions

1. 1

   Prepare the Bruschetta Base

   • Preheat a grill pan or a large skillet over medium heat. Alternatively, you can use an oven broiler.
   • Brush both sides of each baguette slice with olive oil.
   • Toast the slices for 2-3 minutes per side until they are golden brown and crisp.
   • Immediately after toasting, gently rub the surface of one side of each slice with the peeled garlic clove. The heat from the bread will release its aroma. Set aside.
2. 2

   Sauté Aromatics for Masala

   • In a separate non-stick pan, melt the butter over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Stir in the ginger-garlic paste and chopped green chilies. Cook for another minute until the raw smell disappears and it becomes fragrant.
3. 3

   Cook the Masala Egg Scramble

   • Add the deseeded, chopped tomatoes to the pan. Cook for 2-3 minutes until they soften and start to break down.
   • Add the turmeric powder, red chili powder, and garam masala. Stir well and cook the spices for 30 seconds.
   • In a separate bowl, whisk the eggs with salt and black pepper powder until well combined.
   • Reduce the heat to low and pour the whisked eggs into the pan. Let them sit undisturbed for about 30 seconds to form a base.
   • Using a spatula, gently push the eggs from the edges toward the center, creating soft curds. Continue this process for 2-3 minutes until the eggs are just set but still moist and creamy.
   • Turn off the heat and stir in most of the chopped coriander leaves, reserving a little for garnish.
4. 4

   Assemble and Serve

   • Arrange the garlic-rubbed toasted baguette slices on a serving platter.
   • Spoon a generous amount of the warm masala egg scramble onto each slice.
   • Garnish with the remaining fresh coriander leaves.
   • Serve immediately for the best texture and flavor.