Egg Bhurji Pav

•  Cook time: Under 15 min
 
•  Prep time: Under 15 min
 
•  Serves: 4 people

Ingredients

• 3 large (Organic pastured) Eggs
• 2 large Egg Whites (or 1 egg)
• 1 medium Onion, finely chopped
• 1 large tomato
• 1-2 green Chillies, finely chopped (optional, or to taste)
• 1/4 tsp Turmeric
• Salt and Pepper to taste
• 3-4 Curry Leaves, torn
• 1 tbsp of chopped Cilantro leaves
• 1-2 tbsp of cultured unsalted Butter
• 4-6 Indian Pavs (Dinner Rolls) or gluten free rolls

Optional
• Abt 1/2 cup Cheese

Tips

Variations
1. Paneer Bhurji Recipe
2. Tofu Bhurji Recipe

Method

1. I use egg whites, since its my family's personal preference. They do not like the taste of too much egg yolks. You can use more egg whites or whole eggs.  Instead of chillies, I use few red chilli flakes. Take the eggs, turmeric , pinch of salt and pepper in a bowl.

2. Beat until combined.

3. In a med-high hot skillet, add 2-3 tsp of butter/olive oil/coconut oil and saute the onion  (abt 3/4 cup) along with little salt (eggs have salt, so adjust) until soft.

4. Add the tomatoes (abt 1 cup) and cook until soft.

5. Add the curry leaves and the beaten eggs to the onion-tomato mixture.

6. Keep stirring

7. until well scrambled. Add the chopped cilantro and set aside.

8. I use the same pan to toast my Pavs. Add some more butter and when hot,

9. toast the pavs until warm and golden.

Serve the pavs along with the Bhurji. You can additionally add some grated cheese to the hot pavs and top it with the bhurji (along with some raw finely chopped onions, if liked). My little loves that the cheese version even more.