8tablespoonbutter for bread (salted tastes better)
8tablespooncilantro chutney, recipe below
oil/butter to cook egg
baby spinach
CILANTRO CHUTNEY INGREDIENTS
1jalapeno/serrano/thai chili (based on your spice level tolerance)
1bunchcilantro, about 3 cups
2-3clovesgarlic
1teaspoonlemon juice
salt
oil
Instructions
CILANTRO CHUTNEY
Blend all ingredients together and set it aside.
Refrigerate leftovers for up to 3 days or freeze in small portions for 3 months.
GRILLED CHEESE
Heat a medium size pan on high and then lower the temperature to the lowest setting. Melt butter and place a slice of bread on the pan. Do the same with another slice of bread.
Top each slice of bread with a tablespoon of cilantro chutney.
Layer the bread with cheese and your favorite toppings (onion, tomato, chili peppers and spinach are my favorite).
Add the fried egg on to of the spinach.
Top the egg with the other slice of bread and gently move the sandwich from the pan onto a cutting board. Tip: do not put pressure on the egg since the yolk is still runny.
FRIED EGG (over-easy)
Heat a small pan on high heat.
Lower the temperature to the lowest setting and place butter/oil in the pan.
Crack an egg into the pan. Use your spatula to push the outside layer of the egg to the center. This will help prevent wide spreading of the egg.
Add salt, pepper, red chili powder to the egg and gently flip over. Cook for 30 seconds (you can cook your egg longer if you prefer it fully cooked).
Gently slide the egg on top of the spinach.
Notes
This Indian breakfast sandwich can be enjoyed any time of the day. It is a great meal for a family gathering as well with a cup of hot chai or coffee.