Mumbai-style eggs on toast

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 20 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 479
• Tłuszcz Całkowity: 26 g
• Tłuszcz Nasycony: 11 g
• Sód: 1.7 g
• Węglowodany Całkowite: 32 g
• Błonnik Pokarmowy: 3.6 g
• Cukry Całkowite: 5.8 g
• Białko: 26 g