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I had the idea for these super quick, utterly delicious egg toasties while I was in the shower. As a non-cheese eater when my Dad broke out the toastie maker to make us both lunch and he filled his with cheese and ham, I went off in an eggy direction, stuffing mine with tomatoes and sometimes spring onion.
Then, for a while it was all about sweets. From the proceeds from the tuck shop the year before I finished school each kitchen in my boarding house were furnished with a toastie maker. While we all had our own tuck boxes full of treats / the fridge freezers were full of snacks we had purchased in town with our names on in permanent marker, sliced bread and butter for toast were always free in every kitchen, and there was always a big bowl of fruit for us to help ourselves in the lobby. So, whenever I had a double free period on my way in I’d grab a banana, a couple of squares of French chocolate from my tuck box and duck into the kitchen opposite my room for a toastie treat before I settled down to some work / that weeks episode of Gosspi Girl.
Anyway, these toasties. Stuffed full of tomato, green chilli, coriander, turmeric, cumin, Garam Masala, and of course eggs, they’re what I’ve been making for lunch these past few weeks while I’ve been busy doing other things. I’ve got this Cuisinart 2-in-1 Grill Sandwich Maker (gifted) but I’ve found every single one of these 4 toastie style toastie makers works pretty much the same. If you don’t have much appliance space and you want to go just serves one, this Diablo Stovetop Toasted Sandwich Maker (ad) is also excellent!
These easy egg toasties contain all the classic flavours of a Bombay-style omelette including green chilli, tomato, onion, coriander and warming spices.
pinch ground cumin
pinch Garam Masala
freshly ground sea salt & black pepper
1/2 green chilli
2 cherry tomatoes
1 small spring onion
1/2 tbsp finely chopped coriander (cilantro)
2 slices supermarket white bread
spreadable butter (I use lightly salted Lurpack)
Whisk together the spices and some seasoning. Finely chop the chilli – de-seeded for less heat – the cherry tomatoes, and the spring onion, and stir into the egg mixture along with the coriander.
Spread one side of each slice of bread with butter very thinly, right to the edges.
Lay the buttered side of the piece of bread down on the toastie maker, gently pressing down to flatten the bread to make indents for the egg mixture, trying not to tear the bread. Pour in the egg mix and place the other piece of bread on top butter side up.
Close the toastie maker and turn on the heat to medium, checking every few minutes until the toasties have gone slightly puffy to the touch, which means the egg is cooked. Turn the toastie maker up to high and cook for a further few minutes until the bread is golden on each side. Serve immediately.
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