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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop onions, tomatoes, green chillies and coriander.
Crack the eggs into a bowl and lightly beat them.
Heat a pan over medium heat and add butter.
Saute the chopped onions until soft and translucent.
Add the chopped tomatoes and green chillies and continue sauteing until the tomatoes are soft.
Season the mixture with red chili powder, salt and Pav Bhaji Masala. Mix well and cook until the mixture becomes soft and mushy.
Pour the beaten eggs into the pan with the sauteed vegetables. Stir gently, ensuring the eggs mix well with the masala but remain soft and slightly runny.
Avoid overcooking; the eggs should hold a structure but remain soft and creamy.
Toast slices of bread until golden brown and crispy.
Spread a layer of green chutney on each toast.
Spoon the masala eggs over the prepared toasts.
Sprinkle grated cheese on top of the masala eggs for extra indulgence.
Plate the Masala Eggs On Toast immediately and serve hot.
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Use 1-2 green chillies and 2-3 tablespoons butter according to taste.
The cheese topping is optional.
Can I adjust the spiciness?
Yes, adjust the number of green chillies and the amount of red chili powder to suit your taste.
Is the cheese topping necessary?
No, the cheese topping is optional and can be omitted if desired.
What type of bread works best?
Any bread of your choice can be used, but a sturdy bread like sourdough or whole grain works well.
Can I make the green chutney at home?
Yes, you can use store-bought or homemade green chutney.
How do I prevent the eggs from overcooking?
Stir gently and remove from heat while the eggs are still slightly runny to prevent overcooking.
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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