Spiced Scrambled Eggs with Toasted Bread — Egg Bhurji Pav
A Mumbai street-food spiced scrambled egg with onion, tomato, and chilli, served with buttered toasted pao and a sliced onion relish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Beat 8 eggs lightly. Finely chop 1 medium yellow onion, 2 small tomatoes (seeds removed), and 3 green chillies. Grate 2 tsp ginger. Thinly slice 0.5 medium red onion and toss with 2 tsp lemon juice, 0.25 tsp salt, and black pepper. Slice 4 pao horizontally.
Bloom
Heat 2 tbsp neutral oil in a large non-stick skillet over medium-high heat. Add 0.5 tsp cumin seeds and sizzle 15 seconds until fragrant.
Saute
Add chopped yellow onion, cook 3–4 minutes over medium-high, stirring, until edges turn golden. Add ginger and green chillies, cook 30 seconds until raw smell fades. Stir in tomato, Kashmiri chilli powder, turmeric, ground cumin, and 0.5 tsp salt. Cook 2 minutes on medium-low, stirring, until tomato breaks down.
Build
Reduce heat to low. Pour in beaten eggs, stir gently with a spatula every 10 seconds for 90–120 seconds, scraping the pan bottom, until soft fluffy curds form. Pull off heat just before fully set; carry-over heat finishes them. While bhurji rests, melt 3 tbsp butter in a separate large skillet over medium heat.
Toast
Place pao slices cut-side down in melted butter, toast 60 seconds per side until golden and butter-soaked. Meanwhile, stir 12g coriander, garam masala, and black pepper into the bhurji off the heat.
Plate
Divide bhurji between two plates. Place toasted buttered pao alongside cut-side up on each plate. Pile onion-lemon relish to one side. Garnish each with remaining coriander. Serve with lemon wedge.
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