Some of the regular dishes at home never make it to the blog. It could be that I feel it’s too simple for a blog, but these recipes are gems as well. So here I am today with an oft repeated lunchbox or brunch recipe at my place. It’s not a recipe as such, to be honest, but it’s a tasty dish that’s quick to put together.
My family loves egg and cheese croissants from Dunking donuts. But it was my friend Purnima who served it as a sandwich with an Indian touch to it. Bread toasted in a bit of butter with a chutney that packs flavor with my favorite egg and cheese combination….it’s delicious!
The egg and cheese combination as a filling works out good for tortilla or roti as well. Covering the pan while cooking on a low heat helps the cheese melt better.
Read on for the pictorial and recipe.
Recipe source: My friend Purnima
- 2 slices of bread
- 1 teaspoon readymade green chutney/sandwich chutney
- One slice of cheese
- One large egg
- A little Butter for greasing the pan
Heat a little butter in a pan. Crack an egg, season with salt and pepper. let the bottom cook. Flip it over using a silicone spatula. Let the top cook too.
Once you flip it over, add a slice of cheese on top. The heat will melt it slightly.
Meanwhile Spread some green sandwich chutney onto the bread slices. Slowly remove the egg and cheese from the pan and carefully keep it on the bread.
Spread some butter in the pan if you wish. Return the bread with the egg filling back to the pan. Cover and cook in medium to low flame for a few minutes until the bottom is golden brown. Flip over and cover and cook until the top also turns golden. You can add sriracha or any other hot sauce also along with the green chutney on the sandwich.
Pack for the lunchbox or serve with ketchup for a hearty brunch with a strong cup of coffee.