Brunch Anda Potato Toast
PakistaniBrunchDesi eggsEasy
Buttered toast topped with spiced potato and a fried egg — a hearty brunch twist on aloo toast.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 2 Desi eggs
- 1 medium potato, boiled and sliced
- 4 bread slices
- 1 small onion, sliced
- 2 tbsp green chutney
- 1/2 tsp chaat masala
- 1/4 tsp red chilli powder
- Salt to taste
- 1 tbsp butter
Method
- Butter the bread slices and toast them lightly.
- Fry the eggs sunny-side up, sprinkling with salt and chilli powder.
- Spread green chutney on two slices of bread.
- Layer potato and onion slices on the chutney bread; sprinkle chaat masala.
- Place the fried egg on top and close with the second slice. Serve warm.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)12 g
Fat (estimate)13 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Toast the bread well so it does not go soggy from the chutney. Food safety: fry the eggs until the whites are fully set. Allergens: egg and wheat (bread). Substitute: use a paratha instead of bread, or add a slice of cheese. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).