Quick Breakfast toast and delish Eggs
Indian-Style Egg Bhurji with Buttered Toast & Black Coffee
Prep: 2 min | Cook: 8 min | Total: 10 min | Serves: 1
Ingredients
- 3 large eggs
- 1 small white onion, finely chopped
- ½ green chili, finely chopped (adjust to taste)
- 1 tsp cooking oil
- 1 tsp butter (plus extra for toast)
- Salt, to taste
- Pinch of monosodium glutamate (MSG)
- 4 slices bread
- Black coffee (brewed strong)
Instructions
- Prep the veggies (1 min) Finely chop the white onion and half the green chili. Crack the 3 eggs into a bowl, lightly beat with a fork, and set aside.
- Heat the pan (1 min) Place a non-stick skillet over medium flame. Add 1 tsp oil + 1 tsp butter. Let the butter melt and foam.
- Sauté aromatics (2 min) Toss in chopped onion and green chili. Stir-fry until onion turns translucent and edges just start to golden—don’t brown fully for a softer bhurji.
- Scramble the eggs (3 min) Pour in the beaten eggs. Let them set for 10 seconds, then gently fold with a spatula. Keep stirring in slow figure-8 motions. When eggs are 80 % cooked (still glossy), sprinkle salt + a tiny pinch of MSG. Mix for 20 more seconds until fluffy but moist. Turn off heat.
- Toast & butter (2 min) While eggs cook, pop 2 bread slices in a toaster. Once golden, spread generously with butter.
- Plate & serve (1 min) Slide the hot bhurji onto a plate next to buttered toast. Pour yourself a steaming cup of black coffee. Enjoy immediately!
Pro Tip: The MSG enhances natural flavors without overpowering—skip if you prefer.
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