Elawin
Guru
This is a recipe from the book "Fresh India" by Meera Sodha. It is a classic Mumbai breakfast dish, although it makes a delicious light lunch.
Serves 2
Ingredients:
4 door stopper slices of good bread
Colman's mustard
1-2 green finger chillies, sliced paper thin
200 g Lincolnshire Poacher or mature Cheddar, grated
1 tablespoon unsalted butter
4 medium eggs
Salt and ground black pepper
Method:
My photo. I managed to break one of the yolks as I cooked the eggs, so one yolk was not so runny at the other one. TBH I preferred that one; the other one was a bit too runny for me.
Serves 2
Ingredients:
4 door stopper slices of good bread
Colman's mustard
1-2 green finger chillies, sliced paper thin
200 g Lincolnshire Poacher or mature Cheddar, grated
1 tablespoon unsalted butter
4 medium eggs
Salt and ground black pepper
Method:
- Pre-heat the grill to a medium to high heat.
- Lightly toast the bread in a toaster, or put a frying pan over a medium heat and pan-fry each side for a minute or two. Spread each slice with a thin layer of mustard.
- Mix three-quarters of the chilli into the cheese and layer over the toast, then pop under the grill until the cheese starts to blister and brown. Transfer to plates when ready.
- In the meantime, melt the butter in a frying pan over a medium heat and fry the eggs until the whites have set but the yolks are still runny. Place on the cheese toasts.
- Sprinkle a little salt over the top, along with a decent amount of black pepper and the remaining chilli, and serve immediately.
My photo. I managed to break one of the yolks as I cooked the eggs, so one yolk was not so runny at the other one. TBH I preferred that one; the other one was a bit too runny for me.
