Brunch Egg and Cucumber Raita Toast
PakistaniBrunchDesi eggsEasy
Toasted bread topped with cool cucumber raita and a fried egg — a light, refreshing desi brunch.
Prep time10 min
Cook time8 min
Total time18 min
Servings2
Ingredients
- 2 eggs
- 1 cucumber, grated
- 1/2 cup yoghurt
- 2 bread slices
- 1 tsp chaat masala
- 2 tbsp oil
- Fresh mint leaves, chopped
- Salt to taste
Method
- Squeeze the grated cucumber lightly to remove excess water.
- Mix the cucumber with yoghurt, chaat masala, mint and a pinch of salt.
- Fry the eggs sunny-side up.
- Toast the bread slices until golden.
- Spread the cucumber raita on each toast, top with a fried egg and serve at once.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)22 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
Squeeze the cucumber well or the toast will go soggy. Food safety: fry eggs until the whites are fully set and use fresh yoghurt. Allergens: contains egg, milk (yoghurt) and wheat (bread). Substitute: use a paratha instead of bread, or add a tomato slice on top. Nutrition figures are estimates only.