Egg Sandwich

Egg Sandwich is a tasty and easy egg sandwich recipe for breakfast or lunch. Crusty bread filled with a soft, simple mix of eggs, vegetables and sauces, this egg sandwich is simple and homey.

5 from 1 vote

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Course: Appetizer, Breakfast, lunch, Snack

Cuisine: Indian, indiancuisine

Keyword: bread, sandwich

Prep Time: 10

Cook Time: 20

Servings:

Calories: 408kcal

Author: Rekha Kakkar

Ingredients

6 Bread
2 tablespoon Butter
1 tablespoon Tomato Ketchup
2 Tomatoes Sliced
1 teaspoon Chaat Masala
4 Eggs
1 tablespoon Vinegar
½ teaspoon Salt
Water to boil
1 tablespoon Oil
1 teaspoon Cumin Seeds
1 teaspoon Ginger chopped
½ cup Onions chopped
1 teaspoon Green chili chopped
½ cup Tomatoes chopped
1 teaspoon Red chili powder
1 teaspoon Coriander powder
Salt to taste
Coriander Leaves chopped
1 cup Mint Leaves
1 cup Coriander Leaves
2-3 Green Chili
1 teaspoon Ginger chopped
Salt to taste

Instructions

To make the sandwich, start with hard-boiling the eggs. In a pot pour water and allow it to boil. When the water starts to boil carefully add eggs in the pot.
Then add a tablespoon of vinegar, half a teaspoon of salt and mix it with a spoon.
Cover and allow the eggs to boil for 8-9 mins.
When done, turn off the heat and take them out in a bowl of cold water.
Keep the eggs in cold water for a minute or two and then take them out in a plate.
Peel the shells and cut the boiled eggs in pieces. Keep aside.
(To Prepare Green Chutney)
In a mixer grinder, add a cup of fresh mint leaves, and a cup of coriander leaves. Add 2-3 green chilies and a teaspoon of ginger.
Add salt to taste and grind the ingredients to make a thick paste.
(To prepare for the masala)
Heat a tablespoon of oil in a pan.
When the oil starts to heat add a teaspoon of cumin seeds and allow it to crackle.
When the cumin starts to crackle add chopped ginger and half a cup of chopped onions.
Saute the onions until they are golden brown and then add chopped green chilies and half a cup of chopped tomatoes in the pan.
Then add a teaspoon of red chili powder, coriander powder in the pan.
Add salt to taste and cook the ingredients until the tomatoes are well cooked.
(Add a little amount of water to cook the ingredients)
When the onions and tomatoes are cooked well add boiled eggs in the pan (which we previously chopped)
Mix the egg well with all the ingredients. Cook for a minute or two.
Sprinkle some freshly chopped coriander leaves and turn off the heat.
(To make Sandwich)
Grab 2 slices of bread and spread butter on both the bread slices.
Keep one bread slice as the main and after spreading butter, gently spread green chilies on it.
After that spread the egg masala, sliced tomatoes, some chopped onions, and sandwich masala.
On the other bread, spread butter on one side (if you still haven’on the other side of the same bread spread tomato sauce.
Now, keep the bread on top of the masala bread. (Keep the butter side uand gently press the bread.
In a pan, add a teaspoon of butter and gently keep the sandwich on it.
Toast the sandwich from both sides ‘til they are brownish.
When the sandwich is well toasted, serve with tomato sauce.

Notes

If you are packing egg sandwich for lunch box, Allow them to cool slightly, and do not wrap them in an aluminium wrap. This way they won’t turn soggy.
You can prepare sandwich egg masala stuffing in advance and keep in fridge for 2 days. That way it is quick and easy to make sandwiches when you want to serve them or make yourself a quick meal.
Follow these easy steps to perfectly boil the eggs.

Nutrition