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A delightful twist on classic scrambled eggs! This savory toast features fluffy eggs cooked with fragrant South Indian spices, coconut, and fresh herbs, all piled high on crispy toasted bread. A perfect quick breakfast or satisfying snack.
For 4 servings
Preparation
Toast the Bread
Temper the Spices
A delightful twist on classic scrambled eggs! This savory toast features fluffy eggs cooked with fragrant South Indian spices, coconut, and fresh herbs, all piled high on crispy toasted bread. A perfect quick breakfast or satisfying snack.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 394.04 calories per serving with 15.77g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Sauté the Masala Base
Cook the Eggs
Garnish and Serve
Sprinkle 1/4 cup of grated cheddar or mozzarella cheese over the eggs in the last minute of cooking and let it melt.
Add 1/4 cup of finely chopped bell peppers (capsicum) or grated carrots along with the onions for extra nutrition and crunch.
Increase the amount of green chilies or add 1/4 tsp of black pepper powder along with the other spices for extra heat.
Replace the eggs with 300g of crumbled firm tofu. Sauté the tofu with the masala for 4-5 minutes until heated through. Add a pinch of black salt (kala namak) for an 'eggy' flavor.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Coconut oil and fresh coconut provide medium-chain triglycerides (MCTs), which are easily digestible fats that can be a quick source of energy.
The use of spices like turmeric, mustard seeds, and curry leaves not only adds incredible flavor but also offers anti-inflammatory and antioxidant benefits.
One serving, which consists of two pieces of toast with the egg masala topping, contains approximately 410 calories. This can vary based on the type of bread and oil used.
Yes, it can be a healthy and balanced meal. It's a good source of protein from eggs and healthy fats from coconut. Using whole-grain bread will increase its fiber content, making it even more nutritious.
It's best served fresh as the eggs can become dry upon reheating. However, you can prepare the masala base (up to step 4) and store it in the refrigerator for a day. When ready to eat, simply reheat the masala, add the eggs, and cook.
Sambar powder gives it the authentic Udupi flavor. If you don't have it, you can substitute it with 1/2 tsp of coriander powder and 1/4 tsp of cumin powder, though the taste will be different.
Absolutely. Simply use your favorite gluten-free bread for toasting. The egg masala itself is naturally gluten-free.
This recipe goes great with these complete meals
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
