Cooked - Egg Sandwich Recipe

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💪 Nutrition 🖨️ pdf

Egg Sandwich Recipe

https://www.indianhealthyrecipes.com/egg-sandwich-recipe/

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1.0

3 to 5 eggs ((hard boiled))

6 to 8 slices bread

2 to 3 tablespoons unsalted butter ( or as needed)

1 teaspoon chaat masala ((optional))

1 teaspoon roasted cumin powder ((optional))

½ cup coriander leaves ( / cilantro)

12 to 15 mint leaves ( / pudina)

1 garlic clove

½ teaspoon cumin seeds (or roasted cumin powder)

1 to 2 tablespoons lemon juice ((adjust to taste))

1 to 2 tablespoons coconut (fresh or frozen or flakes or ½ slice bread)

1 green chili ( (Thai/Indian/ serrano peppers, skip for kids))

1 small onion (sliced to rings)

1 medium carrots (grated , as needed)

2 sprigs coriander leaves ((optional))

lettuce ( (optional))

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To make the sandwich chutney, add all the ingredients to make the chutney to a grinder. Sprinkle 2 tablespoons water and grind to a smooth and thick chutney.
Scrape the sides and splash more water if required to help grind. Do not add lots of water, we don't want a runny chutney.
Taste test and add more salt, lemon or chilli as required to suit your taste.
Butter the bread slices generously and toast them either on a griddle or in a toaster. You can also air fry for 3 mins at 180 C or 360 F or toast in the oven.
Spread the chutney/ pesto/ spread on the bread with the buttered side out. Slice each egg to 4 slices (roundels) and place them on the chutney smeared bread.
Sprinkle Some chaat masala and roasted cumin powder over the eggs if you have. Layer the veggies over the eggs.
Place another chutney smeared slice of bread over the sandwich, with the chutney side in and buttered side out.
Press down gently and slice the egg sandwich to triangles. Serve immediately.

Created 53 weeks ago

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