Indian · Brunch
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.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
48gCarbs
4gSugar
2gFiber
680mgSodium
280mgChol
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Instructions
1
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, 0.5 tsp salt, and black pepper. Slice 4 pao horizontally.
2
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.
3
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.
4
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.
5
Toast
Place pao slices cut-side down in melted butter, toast 60 seconds per side until golden and butter-soaked, working in batches if needed. Meanwhile, stir 2 tbsp coriander, garam masala, and black pepper into the bhurji off the heat.
6
Plate
Spoon bhurji onto plates. Place toasted buttered pao alongside cut-side up. Pile onion-lemon relish to one side. Garnish with remaining coriander. Serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 large eggs
- 4 pao bread
- 2 tbsp neutral oil
- 0.5 tsp cumin seeds
- 1 medium yellow onion
- 2 tsp ginger
- 3 green chillies
- 2 small tomatoes
- 1 tsp Kashmiri chilli powder
- 0.5 tsp turmeric
- 0.5 tsp ground cumin
- 1 tsp salt
- 0.5 tsp ground black pepper
- 16g (0.6 oz / small handful) fresh coriander
- 0.5 tsp garam masala
- 46g (1.6 oz) unsalted butter
- 0.5 medium red onion
- 2 tsp lemon juice
- 2 lemon wedges