Sheermal Toast with Scrambled Eggs

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack the 4 eggs.
   • Add the milk, salt, freshly ground black pepper, and turmeric powder.
   • Whisk vigorously until the mixture is uniform in color and slightly frothy. This should take about 1 minute.
2. 2

   Sauté Aromatics and Cook Eggs

   • Heat 1 tablespoon of ghee in a non-stick skillet over medium heat.
   • Add the finely chopped onion and green chili. Sauté for 2-3 minutes until the onion is soft and translucent.
   • Pour the whisked egg mixture into the skillet. Let it cook undisturbed for about 30 seconds until the edges start to set.
   • Using a spatula, gently push the cooked eggs from the edges toward the center, allowing the uncooked egg to flow to the sides.
   • Continue this process for 2-3 minutes until the eggs are cooked to a soft, creamy consistency. Do not overcook.
   • Remove the skillet from the heat and stir in the red chili flakes.
3. 3

   Toast the Sheermal

   • While the eggs are cooking, heat the remaining 1 tablespoon of ghee in a separate pan or tawa over low-medium heat.
   • Place the sheermal pieces on the hot pan.
   • Toast for 1-2 minutes per side, until they are golden brown, slightly crisp on the outside, and warmed through. The sugars in sheermal can burn quickly, so keep the heat low.
4. 4

   Assemble and Serve

   • Arrange two pieces of toasted sheermal on each serving plate.
   • Generously top each piece with the warm scrambled eggs.
   • Garnish with freshly chopped coriander leaves and serve immediately for the best texture and flavor.