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A royal twist on classic scrambled eggs! This Awadhi-style bhurji is rich and creamy with aromatic whole spices, a hint of saffron, and a nutty cashew paste. It's a luxurious breakfast or brunch dish that comes together quickly.
For 4 servings
Prepare Pastes and Eggs
Sauté Aromatics
Build the Masala
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A royal twist on classic scrambled eggs! This Awadhi-style bhurji is rich and creamy with aromatic whole spices, a hint of saffron, and a nutty cashew paste. It's a luxurious breakfast or brunch dish that comes together quickly.
This awadhi recipe takes 30 minutes to prepare and yields 4 servings. At 338.45 calories per serving with 15.8g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Add Creamy Elements and Eggs
Finish and Garnish
Serve
Replace the cashew paste with a paste made from 2 tablespoons of poppy seeds (khus khus) or melon seeds (magaz), soaked and ground.
Increase the number of green chilies to 3-4 or add 1/4 teaspoon of regular red chili powder along with the Kashmiri chili powder.
Add 1/4 cup of green peas or finely chopped bell peppers along with the onions for added texture and nutrition.
For a vegetarian version, replace the eggs with 250 grams of crumbled paneer. Add the paneer at the final stage and cook for 2-3 minutes.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Ghee and cashews contribute monounsaturated fats, which are important for hormone production, brain health, and absorbing fat-soluble vitamins.
The combination of protein and healthy fats provides sustained energy, making this an excellent meal to start your day or refuel after a workout.
Eggs are a good source of Vitamin D, Vitamin B12, selenium, and choline, which are vital for bone health, nerve function, and metabolism.
One serving of Awadhi Egg Bhurji contains approximately 320-350 calories, depending on the amount of ghee and cream used. It's a rich and satisfying dish.
This dish is a great source of high-quality protein and healthy fats from eggs, ghee, and cashews. It is quite rich, so it's best enjoyed in moderation as part of a balanced diet.
Yes, you can make it nut-free. Substitute the cashew paste with a paste made from soaked poppy seeds (khus khus) or melon seeds (magaz) for a similar creamy texture.
It pairs wonderfully with traditional Indian breads like Sheermal (a mildly sweet Awadhi flatbread), parathas, naan, or even simple pav (soft bread rolls).
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the texture of eggs can change slightly upon reheating.
Yes, you can. Replace ghee with a neutral oil, use a plant-based milk like almond or oat milk for the saffron, and substitute the fresh cream with a plant-based cream or skip it entirely.