When your sis sends you a reel, she knows I will give it a go. Which I do. Akuri on toast is common enough. But akuri on a chutney slathered sourdough toast is heaven. Top the egg with grated Amul cheese which melts into the nooks and crannies, and you have a sure- fire winner. Thanks Prassy!
AKURI ON CHUTNEY TOAST
Serves 2
5 Eggs
2 tablespoons Butter
1-2 Green Chiles
1/2 cup Cilantro Leaves
1/2 cup Onion Birista or Fried Onions
1/2 teaspoon Kosher Salt
Sourdough Bread
Green Chutney
Amul Cheese
Slice green chiles finely.
Give cilantro leaves a rough chop.
Heat butter in a saucepan.
Break eggs in a bowl and whisk them well.
Season with salt.
Add eggs to butter. Cook on a low flame.
Drop chiles, cilantro and fried onions into eggs. Stir gently and cook over a low flame till eggs are set.
Grill sourdough bread over an open flame. Or toast the bread.
Cover the slices liberally with chutney.
Pile the warm akuri on to the toast.
Grate Amul cheese over the eggs and watch it melt. It has to be Amul cheese for an authentic Indian taste and also because of how it melts.
Feast with your eyes and eat with your taste buds!
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