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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

份量

15 minutes

准备时间

20 minutes

总时间

开始烹饪

配料

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

步骤

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.

营养

每份大小

卡路里

479

总脂肪

26 g

饱和脂肪

11 g

不饱和脂肪

反式脂肪

胆固醇

钠

1.7 g

总碳水化合物

32 g

膳食纤维

3.6 g

总糖

5.8 g

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