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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the pan and add chilli oil crisp and butter. Mix well until sizzling.
Saute chopped mushrooms with minced garlic until softened and fragrant.
Crack eggs over the mushrooms. Season with salt and pepper.
Sprinkle shredded cheddar cheese on top and let it melt.
Serve with crispy toast on the side.
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For a spicier kick, add more chilli oil crisp.
Use any type of mushrooms you prefer for different flavors.
Can I use a different type of cheese?
Yes, you can substitute cheddar with any cheese that melts well.
How can I make it less spicy?
Reduce the amount of chilli oil crisp or use a milder version.
Can I add more vegetables?
Yes, feel free to add bell peppers or spinach for extra nutrition.
Is there a substitute for butter?
You can use olive oil or ghee as an alternative to butter.
How do I make the toast crispy?
Toast the bread slices in a toaster or on a pan until golden brown.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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