Sindhi Egg Sandwich

Instructions

1. 1

   Boil the Eggs: Place the eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes to hard-boil. Immediately transfer the eggs to a bowl of ice-cold water to stop the cooking process and make peeling easier. Once cool, peel the eggs.

2. 2

   Prepare the Filling: In a medium mixing bowl, place the peeled, hard-boiled eggs. Mash them thoroughly with a fork until they are crumbly. Add the finely chopped red onion, deseeded tomato, green chilies, and coriander leaves to the mashed eggs.

3. 3

   Season the Mixture: Sprinkle the red chili powder, chaat masala, salt, and black pepper powder over the egg mixture. Mix gently but thoroughly until all the ingredients are well combined. Taste and adjust seasoning if necessary.

4. 4

   Assemble the Sandwiches: Lay out the 8 bread slices. Divide the egg filling into four equal portions. Spread one portion evenly over one slice of bread, going all the way to the edges. Place another slice of bread on top to complete the sandwich. Repeat for the remaining three sandwiches.

5. 5

   Toast to Perfection: Heat a non-stick skillet or tawa over low-medium heat. Spread about 1/2 tablespoon of softened butter on the outer side of one slice of the assembled sandwich. Place it butter-side down on the hot pan. While it cooks, butter the top-facing side. Toast for 2-3 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crisp. Repeat with the remaining sandwiches.

6. 6

   Serve Hot: Remove the sandwich from the pan, slice it diagonally, and serve immediately with your favorite ketchup or green chutney.