Egg Sandwich Recipe
Ingredients
- 3 to 5 eggs ((hard boiled))
- 6 to 8 slices bread
- 2 to 3 tablespoons unsalted butter ( or as needed)
- 1 teaspoon chaat masala ((optional))
- 1 teaspoon roasted cumin powder ((optional))
- ½ cup coriander leaves ( / cilantro)
- 12 to 15 mint leaves ( / pudina)
- 1 garlic clove
- ½ teaspoon cumin seeds (or roasted cumin powder)
- 1 to 2 tablespoons lemon juice ((adjust to taste))
- 1 to 2 tablespoons coconut (fresh or frozen or flakes or ½ slice bread)
- 1 green chili ( (Thai/Indian/ serrano peppers, skip for kids))
- 1 small onion (sliced to rings)
- 1 medium carrots (grated , as needed)
- 2 sprigs coriander leaves ((optional))
- lettuce ( (optional))
Instructions
- Make Sandwich Chutney (or use any Sandwich Spread or Pesto)
- To make the sandwich chutney, add all the ingredients to make the chutney to a grinder. Sprinkle 2 tablespoons water and grind to a smooth and thick chutney.
- Scrape the sides and splash more water if required to help grind. Do not add lots of water, we don’t want a runny chutney.
- Taste test and add more salt, lemon or chilli as required to suit your taste.
- How to Make Egg Sandwich
- Butter the bread slices generously and toast them either on a griddle or in a toaster. You can also air fry for 3 mins at 180 C or 360 F or toast in the oven.
- Spread the chutney/ pesto/ spread on the bread with the buttered side out. Slice each egg to 4 slices (roundels) and place them on the chutney smeared bread.
- Sprinkle Some chaat masala and roasted cumin powder over the eggs if you have. Layer the veggies over the eggs.
- Place another chutney smeared slice of bread over the sandwich, with the chutney side in and buttered side out.
- Press down gently and slice the egg sandwich to triangles. Serve immediately.
