Brunch Egg and Aloo Toast
PakistaniBrunchDesi eggsEasy
Crisp potato slices with onion and chaat masala under a fried egg, served on toast — a filling desi brunch.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 2 eggs
- 2 potatoes, boiled and sliced
- 2 bread slices
- 1 onion, chopped
- 1 tsp chaat masala
- 1/2 tsp red chilli powder
- 2 tbsp oil
- Fresh coriander, chopped
- Salt to taste
Method
- Heat oil and fry the onion until soft.
- Add the sliced potatoes, chaat masala, red chilli powder and salt. Fry for 5 minutes until crisp at the edges.
- Fry the eggs sunny-side up in a separate pan.
- Toast the bread slices until golden.
- Top each toast with the masala potatoes and a fried egg, then sprinkle coriander on top.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)11 g
Fat (estimate)15 g
Carbs (estimate)38 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
Use cold boiled potatoes — they slice cleanly and crisp up better. Food safety: fry eggs until the whites are fully set. Allergens: contains egg and wheat (bread). Substitute: use a paratha instead of bread, or add green chutney on the toast. Nutrition figures are estimates only.