A beloved Indian street-food breakfast where slices of bread are nestled into a seasoned beaten egg and pan-fried until golden, crisp at the edges and custardy soft in the center. Fast, filling, and endlessly adaptable with a pinch of pepper or chopped chilli.
Cook ModeCrack the eggs into a wide, shallow bowl, add the salt, and beat well until the yolks and whites are fully combined.
Eggs
SaltHeat a non-stick or flat tava pan over medium heat and lightly grease the surface.
Dip a slice of bread into the beaten egg, coating both sides, then lay it on the hot pan and pour a little extra egg over the top.
Bread slicesEggsCook for about 2 minutes until the underside is golden, then flip and cook the other side for a further 2 minutes until set and lightly crisp.
Bread slicesRepeat with the remaining bread and egg, then serve hot, folding or stacking the slices as desired.
Bread slicesEggsSubstitutions, timing tweaks — anything to remember next time.
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