
How To Make Paneer Bhurji Avocado Toast
Go Indian for breakfast with this paneer bhurji made with Indian paneer cheese sauteed with spices as a topper for a tasty avocado toast with a fried egg.
Serves:
Ingredients
- 1paneer cheese
- 2tbspghee
- ½tspcumin seed
- ½tspfresh ginger,grated
- 1serrano chile,seeded and diced
- 1medium tomato,diced
- kosher salt,to taste
- 1tspfresh cilantro,chopped
- nonstick cooking spray,for greasing
- 4large eggs
- freshly ground black pepper,to taste
- 4bread slices,toasted
- 2avocados,smashed, ripe
Instructions
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Remove the paneer from the refrigerator 1 to 2 hours before prepping. Crumble or cut the paneer into smaller pieces then add to a medium bowl and mash with a fork into small crumbles.
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Use your hands to massage the paneer until dough-like in texture. Cover the bowl with a damp paper towel, pressing directly against the surface of the cheese. Set aside.
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Melt the ghee in a medium skillet over medium heat. Add the cumin seeds, ginger, serrano chiles, and tomato. Cook until the tomato has softened slightly for about 2 minutes.
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Add the crumbled paneer and season with salt to taste. Stir to incorporate then remove the pan from the heat and sprinkle in the cilantro. Stir to combine.
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Wipe out the pan then grease with nonstick spray. Crack the eggs in the pan and season with salt and pepper. Fry the eggs sunny-side up to your desired doneness.
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Smear the mashed avocado over the toasted bread. Spoon ¼ of the paneer bhurji over each slice, then top each with a sunny-side-up egg and serve. Any leftover paneer will keep in an airtight container in the refrigerator for up to 1 week.
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Enjoy!
Nutrition
- Calories:Â 406.94kcal
- Fat:Â 29.75g
- Saturated Fat:Â 8.10g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 15.51g
- Polyunsaturated Fat:Â 4.23g
- Carbohydrates:Â 26.69g
- Fiber:Â 8.75g
- Sugar:Â 3.52g
- Protein:Â 12.20g
- Cholesterol:Â 202.38mg
- Sodium:Â 525.67mg
- Calcium:Â 105.19mg
- Potassium:Â 740.81mg
- Iron:Â 4.01mg
- Vitamin A: 156.23µg
- Vitamin C:Â 15.29mg
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