The classic gourmet breakfast of Bombay's clubs: butter-toasted bread, topped with melt-in-your-mouth green chili onions, melted cheddar, and a sunny-side-up egg with a runny yolk.
Ingredients
- 2 slices thick slices of sourdough sandwich bread or country bread
- 2 pieces fresh eggs
- 120 g yellow onion
- 1 piece fresh green chili
- 100 g shredded cheddar
- 40 g unsalted butter
- 1 tbsp neutral oil
- 5 sprigs fresh cilantro
- to taste fine salt
- to taste ground black pepper
Method
- Peel the onion and cut it into thin slices. Seed and finely dice the green chili. Finely chop the fresh cilantro.
- Heat the oil with a pat of butter in a skillet over medium heat. Add the onion and a pinch of salt, and cook, stirring regularly, until translucent and slightly browned around the edges.
- Add the diced green chili and continue cooking for one minute, just to mellow the heat. Keep the mixture warm.
- Generously butter the bread slices on both sides and toast them in the hot skillet (or a toaster) until very crispy.
- Distribute the onion-chili mixture over the toasted bread slices, then cover evenly with shredded cheddar.
- Place the toasts under a hot broiler for a few minutes (or cover the skillet over low heat) until the cheddar is completely melted and lightly browned.
- Meanwhile, heat the remaining butter in a skillet and fry the eggs sunny-side up: whites fully set with slightly crispy edges, yolks still runny.
- Place a fried egg on each toast, season with salt and pepper, sprinkle with chopped cilantro, and serve immediately.
Nutrition
Per serving
- Energy
- 599 kcal
- Protein
- 22.07 g
- Carbohydrate
- 24.66 g
- Fat
- 46.19 g
- Fibre
- 3.02 g
- Calcium
- 407.06 mg
- Iron
- 1.02 mg
- Magnesium
- 39.57 mg
