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Mumbai-style eggs on toast

Name: Mumbai-style eggs on toast
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: stovetop
Ingredients: 150g mature Cheddar, grated; ½ red onion, finely chopped; 13g pack coriander, leaves chopped; 2 green chillies, finely sliced; 4 slice/s sourdough; A little salted butter, for spreading (optional); 4 tsp tomato chutney; 1 tbsp olive oil; 4 Waitrose British Blacktail Medium Free Range Eggs; Fennel & lime salad; 1 large fennel bulb, finely sliced (fronds reserved); ¾ tbsp olive oil; ¾ lime, juice

4 servings

분량

15 minutes

활동 시간

20 minutes

총 시간

요리 시작

재료

150g mature Cheddar, grated

½ red onion, finely chopped

13g pack coriander, leaves chopped

2 green chillies, finely sliced

4 slice/s sourdough

A little salted butter, for spreading (optional)

4 tsp tomato chutney

1 tbsp olive oil

4 Waitrose British Blacktail Medium Free Range Eggs

Fennel & lime salad

1 large fennel bulb, finely sliced (fronds reserved)

¾ tbsp olive oil

¾ lime, juice

방향

Preheat the grill to high. In a bowl, mix the cheese, onion and most of the coriander and chillies. Lightly toast the sourdough, then lay the slices out on a large baking tray. Butter lightly, if liked, then spread each with a teaspoon of chutney. Pile the cheese mixture on top.

Heat the oil in a large frying pan over a medium-high heat. Crack in the eggs and fry for 4-5 minutes until the whites are just set. Meanwhile, put the tray of toast under the grill for 3-5 minutes until the cheese has melted.

For the salad, toss the finely sliced fennel (including any fronds) with the oil, lime juice and a pinch of salt. Top the cheese on toast with the fried eggs, scatter with the reserved coriander and chillies, add a little freshly ground black pepper, then serve with the salad.

영양 정보

1회 제공량

칼로리

479

지방 전체

26 g

포화 지방

11 g

불포화 지방

트랜스 지방

콜레스테롤

나트륨

1.7 g

탄수화물 전체

32 g

식이섬유

3.6 g

총 당류

5.8 g

단백질