Add more flavour to your mundane breakfast with these chef-special egg recipes

10 October,2023 07:43 AM IST |  Mumbai  |  Aakanksha Ahire

We share salivating and flavourful egg recipes by chefs for those who love to have them for breakfast almost every single day

World Egg Day 2023 is set to be celebrated on October 13. Photo Courtesy: Novotel Mumbai International Airport/Hitchki Resto Bar 

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Be it sunny side up, omelettes, burji or and a ghotala, eggs taste delicious in all variations. They have been a staple for the majority of Indians. Besides being appetising, they are also healthy and extremely easy to whip up. From relishing omelette-pav outside Churchgate station to savouring a good poached egg on avocado and feta toast for breakfast, we cannot miss a good egg dish anywhere we go. With World Egg Day 2023 set to be celebrated on October 13, we roped in chefs who share scrumptious egg recipes to add more flavour to your mundane breakfast.

Salli par edu

Salli par edu is a popular Parsi breakfast dish which can be made as scrambled or baked eggs. Fried potato sticks give it a nice crunch and can be accompanied by a pan-toasted bun or buttered bun pav.

For preparing salli (Potato Sticks):
Potatoes - 2 large
Oil for frying
Salt to taste

1. Peel the potatoes and cut them into thin, matchstick-like strips. You can use a grater or a special tool for this.
2. Rinse the potato sticks under cold water to remove excess starch. Pat them dry with a kitchen towel.
3. Heat oil in a deep pan for frying. Once the oil is hot, carefully add the potato sticks in batches.
4. Fry them until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a paper towel to drain excess oil. Sprinkle some salt while they are still hot.

For preparing edu (eggs):
Eggs - 4
Salt to taste
Pepper to taste
Coriander - 1 tbsp
Sliced onion - 1 tbsp
Deseeded and sliced tomato - 1 tbsp
Sliced pimentos - 1 tbsp
Cumin powder - 1/4 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1/4 tsp

1. Crack the eggs into a bowl. Don't beat them.
2. Heat a non-stick pan over medium heat and add a little oil.
3. Saute all the sliced vegetables and toss while adding all the spices.
4. Pour the eggs into the pan and let them cook for a minute or two without stirring.
5. Cook under salamander. Once the edges start to set, gently loosen the eggs using a spatula until they reach your desired consistency. Some people enjoy them slightly runny, while others prefer them well-cooked.

For serving:
1. Arrange a portion of the crispy potato sticks (salli) on a well-cooked (baked) omelette.
2. Optionally, garnish with some extra chopped coriander leaves for added freshness. You can also make microgreen salad and top it up with the same.

Preparation time - 15 to 20 minutes

Recipe by Chef Ashish Kadam, chef de cuisine at Novotel Mumbai International Airport

Also Read: World Porridge Day 2023: Cardamom and Coconut Porridge, Mixed Berry Overnight Porridge and recipes for other unique variations of the classic breakfast dish

Keema topi

A Parsi breakfast dish, Keem topi is perfect to fulfil combined cravings of meat and eggs. Savour the goodness of spiced and juicy keema topped with a single sunny side up. This combination of keema and egg gives the dish its name ‘Keema Topi' which can be savoured with a pan-toast bun or buttered bun pav.

For Keema
Oil - 4 tbsp
Onion - 2 tbsp
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Green chilli chopped- 1 tsp
Red chilli powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/4 tsp
Lamb mince - 2 cups
Salt - 1 tsp
Butter - 2 tsp
Coriander chopped - 2 tbsp
Cumin powder - 1/4 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1/4 tsp

1. In a heated pan, add oil and ginger-garlic paste.
2. Once nicely cooked, add chopped onion and chillies. Cook until the onion turns translucent.
3. Add mince and mix well.
4. While mixing, keep adding all the powder masala to it.
5. The mince will leave some water while it's getting cooked. Cover the pan and let it cook in its own juices.
5. When keema is cooked, adjust the seasoning. Finish by adding butter and coriander to it.

For preparing butter bun/pav:
Flour - 100 gm
Salt - 2 gm
Sugar - 8 gm
Gluten - 2 gm
Improver - 2 gm
Yeast - 3 gm
Water - 50 ml
Oil - 5 ml

1. Mix all the ingredients to make a dough. Knead it until you achieve a smooth surface of dough. Then add the oil and give the last kneading tap.

2. Divide the dough into 75-gram rolls and arrange them on a greased tray.

3. Set it aside for proving until you achieve double the size of rolled buns.

4. Then bake it for 10 - 12 minutes at a temperature of 230 degrees Celsius.

5. After we take out the buns from the oven, brush them with butter.

6. Cut the bun's top and apply butter on it. Give a nice braise to it and griddle from both sides.

For preparing the eggs
Eggs - 2

1. Grease a non-stick pan and make two sunny sides up one by one, trying to cook them as round as possible.

For serving:
To assemble, take a griddle-toasted bun & apple juicy keema and top that up with a sunny side up. Arrange as shown in the picture. You can also prepare any side salad to enhance the taste.

Preparation time - 45 minutes

Recipe by Chef Ashish Kadam, chef de cuisine at Novotel Mumbai International Airport

Also Read: Ratalu to Roesti: Mumbai chefs share gluten-free Navratri fasting recipes

Tigress club sandwich with french fries

This is a delicious and hearty triple-decker delight that is perfect to start your day with. A side of crispy fries makes this sandwich more filling and fun to relish.

For preparing french fries
Large potatoes peeled and cut into thick strips - 4
Vegetable oil for frying
Salt to taste

1. Begin by preparing the french fries. Rinse the potato strips under cold water to remove excess starch, then pat them dry with a kitchen towel.

2. Heat vegetable oil in a deep frying pan or a deep fryer to 175 degrees Celsius.

3. Carefully add the potato strips to the hot oil in batches, ensuring they don't overcrowd the pan. Fry until they turn golden brown and crispy. This should take about four minutes per batch.

4. Remove the fries with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season with salt while they are still hot. Set aside.

For preparing the sandwich:
Sliced boiled eggs - 4
Slices of brown bread - 9
Thinly sliced roasted turkey or chicken breast - 200 gm
Crispy bacon strips - 200 gm
Large lettuce leaves - 2
Thinly sliced large tomatoes - 2
Slices of cheddar cheese - 4
Mustard sauce
Salt and black pepper to taste

1. Lay out three slices of brown bread for each sandwich. Toast them lightly if desired.

2. On the first slice of bread, spread a generous layer of mayonnaise. Top it with lettuce leaves, followed by the sliced turkey or chicken breast.

3. Place another slice of bread on top and spread mustard sauce evenly. Layer crispy bacon strips, tomato slices and cheddar cheese.

4. Add the final slice of bread and spread mayonnaise again. Arrange the sliced boiled eggs evenly and season with salt and black pepper.

5. Carefully stack the layers together, ensuring they are well-balanced. Secure the sandwich with toothpicks or long skewers to hold it in place.

6. Use a sharp knife to cut the sandwich diagonally into quarters, creating four triangular pieces.

7. Serve the sandwich with a side of crispy french fries and your choice of dipping sauce, such as ketchup.

Recipe by Chef Deepak, The Tigress Resort and Spa, Ranthambore

Also Read:
Love vodka? Mumbai mixologists share recipes for unique cocktails


A dish of poached eggs in tomato, onions and chilli sauce, spiced with cumin, served with khamir bread, Shakshuka is a North African dish, said to have originated in Tunisia. This breakfast recipe is popular in many parts of the Middle East. The dish is so fulfilling that it is also preferred and eaten as a meal during lunch and dinner.

Eggs - 2
Large chopped onion - 1
Green bell pepper - 1
Ripe tomatoes - 4
Minced garlic cloves - 2
Cumin powder - 1 pinch
Coriander powder - 1 pinch
Paprika - 1 pinch
Cayenne pepper - 1 pinch
Extra virgin olive oil
Fresh chopped parsley and mint for garnishing
Bread slices - quantity as per your requirement

1. To make the sauce, start with sautéing chopped onions, green bell peppers, garlic and tomatoes in some extra virgin olive oil.

2. Once lightly sautéed, season with cumin and coriander powder, paprika and a dash of red pepper flake.

3. Once the sauce is ready, simply nestle the eggs in it and allow them to gently cook in the simmering sauce until the whites settle.

4. The eggs are meant to be runny, but if you don't like them that way, it's fine to cook them to your liking. Serve along with your choice of bread.

Recipe by Chef Ajay Thakur, corporate chef, Hitchki Resto Bar

Breakfast chocolate brioche

A form of sweet bread made from eggs, butter and sugar, chocolate brioche is an indulgent breakfast treat.

Whole egg - 1
Flour - 500 gm
Salt - 15 gm
Gluten - 20 gm
Improver - 10 gm
Sugar - 100 gm
Yeast - 30 gm
Butter - 150 gm
Milk - 350 ml
Orange zest - 1
Cocoa powder - 80 gm
Chocolate chip - 150 gm

Note: Quantity shared will be sufficient to make 25 slices.

1. Sift flour and cocoa powder. Add salt, gluten and improver in a bowl.
2. In another bowl, mix and dissolve milk, sugar, egg and yeast together. Let it ferment for 30 minutes.
3. Knead all the above to form a dough.
4. Lastly, add soft butter and chocolate chips.
5. Divide the dough into 50 grams each and place them in buttered brioche moulds or a bread mould.
6. Bake at 180 degrees Celsius for 30 minutes.
7. Allow to cool and demould.
8. Serve with warm chocolate syrup topped with chocolate chips.

Chef's note: You can also use a bit of rum and honey to soak the brioche before consuming it.

Recipe by Chef Jerson, director of culinary, Novotel Mumbai Juhu Beach

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