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
Ingredients: 150 g mature Cheddar, grated; ½ red onion, finely chopped; 25 g 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

Inspired by a much-loved dish served in the cafés of Mumbai, this is gently spicy and entirely satisfying. Serve for brunch, lunch or a speedy supper.

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Vegetarian

Serves4
CourseBreakfast
Prepare15 mins
Cook5 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g mature Cheddar, grated
½ red onion, finely chopped
½ x 25g 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

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.

Cook’s tip

Leftovers, Tomato chutney

A treat in sandwiches, tangy tomato chutney also makes a savvy glaze for barbecued meats. It’s great alongside quiches or sausage rolls at a picnic, too.

Typical values per serving when made using specific products in recipe