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Masala Egg sandwich

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 minutes
Cook Time: 20 minutes
Servings: 3
Calories: 408kcal
Author: Rekha Kakkar


  • 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


  • 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.


  • 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.


Calories: 408kcal | Carbohydrates: 42g | Protein: 16g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 238mg | Sodium: 1011mg | Potassium: 629mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2660IU | Vitamin C: 27mg | Calcium: 175mg | Iron: 5mg