Egg Sandwich Recipe

Step 1

To make the sandwich chutney, add all the ingredients to make the chutney to a grinder. Sprinkle 2 tablespoons water and grind to a smooth and thick chutney.

Step 2

Scrape the sides and splash more water if required to help grind. Do not add lots of water, we don't want a runny chutney.

Step 3

Taste test and add more salt, lemon or chilli as required to suit your taste.

Step 4

Butter the bread slices generously and toast them either on a griddle or in a toaster. You can also air fry for 3 mins at 180 C or 360 F or toast in the oven.

Step 5

Spread the chutney/ pesto/ spread on the bread with the buttered side out. Slice each egg to 4 slices (roundels) and place them on the chutney smeared bread.

Step 6

Sprinkle Some chaat masala and roasted cumin powder over the eggs if you have. Layer the veggies over the eggs.

Step 7

Place another chutney smeared slice of bread over the sandwich, with the chutney side in and buttered side out.

Step 8

Press down gently and slice the egg sandwich to triangles. Serve immediately.