Egg Bhurji Muffin Sandwiches with Spicy Avocado Mash
Course: DinnerCuisine: Fusion, IndianDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
3 tbsp oil
1/2 tsp cumin seeds
1 serrano chili, finely chopped
1 large red onion, finely diced
2 tsp salt
1/4 teaspoon black pepper
2 cloves garlic, finely grated
1 tsp grated ginger
1 tomato, chopped small
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander-cumin powder (aka Dhana Jiru or 1/2 tsp coriander powder and 1/2 tsp cumin powder)
2 tsp garam masala
5 eggs, whisked
1/4 cup cilantro finely chopped
2 tbsp unsalted butter
English Muffins
Avocados
Thecha Chutney
Directions
- In a large skillet or wide bottom pot, heat oil over medium high heat. Once the oil is hot, add the cumin seeds and diced serrano pepper. Once the seeds splutter, add in the onions. Cook onions, stirring continuously, until lightly golden and translucent (about 8-10 minutes).
- Once the onions have cooked down, add the ginger and garlic. Stir for a few minutes until fragrant .Add tomatoes, turmeric, chili powder, coriander/cumin powder, 1 tsp of the garam masala, salt & pepper. Cook this mixture on medium heat until it forms a thick gravy/paste like consistency ( you can use a potato masher to help it get to this gravy like texture).
- Add in 5 whisked eggs to the pan, turn heat to low and slowly cook the eggs, stirring continuously for about 10 minutes. Once the eggs look half way cooked, add in the cilantro, remaining 1 tsp of garam masala and butter. Continue to stir and cook until eggs are cooked but not completely crumbly in texture (they should still be a little wet- and don’t forget to check for salt at the end).
- Assemble sandwiches by toasting each english muffin half and spreading each side with avocado mashed with thecha chutney (this is spicy so add just a tiny amount). Top with egg bhurji, a slice of cheese if you like, and some more chopped cilantro. Serve hot.
