Recipe byThe ZestyPlate Kitchen
Slices of bread cooked into a simple salted egg omelette, Indian street-stall style. An easy, filling breakfast that comes together in minutes.
This is the breakfast you make when you are hungry and short on time. A couple of slices of bread, beaten egg, a pinch of salt, and a hot pan are all it takes. It is a fixture of Indian street-corner stalls for a reason, and it happily takes whatever extras you have to hand.
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Prep 5 min
Cook 10 min
Total 15 min
Easy
Preparation
- Beat the eggs with the salt in a bowl until well combined.
- Heat a lightly oiled pan over medium heat and pour in the beaten egg.
- Lay the bread slices into the egg, pressing gently so they soak up the mixture, and cook until set underneath.
- Flip and cook the other side until golden, then serve hot.
Tips from the ZestyPlate Kitchen
- Press the bread gently down into the egg and give it a moment to soak before the egg sets underneath.
- Keep the heat at medium so the egg cooks through and the bread toasts rather than scorches.
- Slide a spatula right under the bread before you flip, so the egg and bread turn together in one piece.
- For more interest, stir chopped onion, green chilli, coriander or a little grated cheese through the egg.
Frequently Asked Questions
Plain soft sandwich bread is exactly right. It soaks up the egg and crisps up nicely at the edges.
Easily. Beat finely chopped green chilli, onion and coriander into the egg, with a pinch of black pepper for good measure.
Not if you would rather not. Once the base has set you can fold it over like an ordinary omelette, tucking the bread inside.
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