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A delightful fusion breakfast pairing the sweet, saffron-infused Mughlai bread, Sheermal, with savory, fluffy scrambled eggs. This unique sweet-and-savory combination is ready in under 20 minutes and perfect for a special brunch.
Prepare the Egg Mixture
Sauté Aromatics and Cook Eggs
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A delightful fusion breakfast pairing the sweet, saffron-infused Mughlai bread, Sheermal, with savory, fluffy scrambled eggs. This unique sweet-and-savory combination is ready in under 20 minutes and perfect for a special brunch.
This indian recipe takes 15 minutes to prepare and yields 2 servings. At 287.93 calories per serving with 13.75g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Toast the Sheermal
Assemble and Serve
Add 1/4 cup of grated cheddar or mozzarella cheese to the eggs in the last minute of cooking for a gooey, cheesy twist.
Add 1/4 teaspoon of garam masala and a finely chopped small tomato along with the onions for a more robust, masala-style egg scramble.
Incorporate other fresh herbs like mint or parsley along with coriander for a more complex, fresh flavor profile.
For an enhanced sweet and savory experience, drizzle a tiny amount of honey or sprinkle some pomegranate seeds over the finished dish.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The carbohydrates from the sheermal provide a quick source of energy, making this a fulfilling and energizing start to your day.
This dish contains essential nutrients like Vitamin D, B12, and choline from the eggs, and anti-inflammatory properties from turmeric.
One serving (two toasts) contains approximately 500-550 calories, depending on the size of the sheermal and the amount of ghee used. This is an estimate and can vary.
This dish is a source of high-quality protein from eggs. However, sheermal is made with refined flour and sugar, making it a rich and indulgent choice rather than a daily health food. It's best enjoyed as a special occasion brunch or breakfast.
Sheermal is a traditional saffron-flavored, slightly sweet flatbread from the Indian subcontinent, particularly associated with Mughlai cuisine. It's made with flour, milk, sugar, and saffron, and is often baked in a tandoor.
Yes, you can. While you'll miss the unique sweet and savory flavor combination, this scrambled egg recipe is delicious on any type of toasted bread, such as brioche, sourdough, or a simple white loaf.
It's best to consume this dish immediately. If you have leftovers, store the scrambled eggs and toasted sheermal separately in airtight containers in the refrigerator for up to one day. Reheat the sheermal in a pan and the eggs gently in a microwave or on the stovetop.