Masala Egg Bhurji With Toasted Multigrain Bread Recipe

About this recipe

Masala Egg Bhurji with Toasted Multigrain Bread is a delightful Indian breakfast that combines fluffy scrambled eggs with aromatic spices and herbs. This dish is cooked with onions, tomatoes, green chilies, and a blend of traditional Indian spices, making it a flavorful and satisfying start to your day. The toasted multigrain bread adds a wholesome touch, providing fiber and crunch that complements the creamy texture of the bhurji. With 32 grams of protein per serving, this breakfast is perfect for fueling your body and keeping you energized. Easy to prepare in under 35 minutes, it’s a great option for busy mornings or weekend indulgence. Whether you’re a fan of spicy flavors or seeking a high-protein meal, this dish ticks all the boxes and pairs wonderfully with a cup of chai or coffee.

Ingredients

• Pcs Egg Loose
• 270 g Protein Chef Multigrain Double Protein Bread (64G Protein Per Loaf)
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• - Ginger Powder
• 50 g X 3 Eastern Asafoetida Powder Combo
• 200 g Whole Farm Premium Black Small Mustard Seeds
• 100 g Mix Seeds
• 200 G Rock Salt Powder - Sprinkler 200 G
• 500 ml Oil (For Frying)
• 50 g Pluckk Organic Curry Leaves
• 20 g Turmeric Powder

Instructions

1. 1. Crack the eggs into a bowl and whisk them until well combined and fluffy.
2. 2. Heat vegetable oil in a pan over medium heat and add mustard seeds. Allow them to crackle.
3. 3. Add curry leaves, asafoetida powder, and ginger powder to the pan, stirring for about 30 seconds to release the aroma.
4. 4. Add finely chopped onions and sauté until they turn golden brown, stirring occasionally.
5. 5. Stir in the chopped tomatoes, green chilies, turmeric powder, and salt. Cook until the tomatoes are soft and the mixture thickens.
6. 6. Sprinkle the Suhana Dal Makhani Spice Mix and grated fresh turmeric into the pan, mixing well with the onion-tomato base.
7. 7. Pour the whisked eggs into the pan and stir continuously to scramble them, ensuring even cooking.
8. 8. Cook the eggs for 5-7 minutes, until they are fully set and coated with the masala mixture.
9. 9. Add chopped coriander leaves and mix well before removing from heat.
10. 10. Toast the multigrain bread slices on a heated skillet or toaster until crisp and golden brown.
11. 11. Plate the masala egg bhurji alongside the toasted bread slices and garnish with more coriander if desired.