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Jun 23, 2017
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2 slices whole wheat bread

1 egg

2 tbsps milk

1 tbsp finely chopped coriander or parsley

1 green chilli finely chopped

1 tbsp finely chopped onion

1 tbsp finely chopped tomato

1/4  tsp turmeric powder

1/4  tsp salt .

1/4 tsp  ground black pepper

1 tsp ghee



All all the ingredients except the bread and the ghee in a wide mouthed bowl. Whisk well with a fork.


Heat a non-stick pan and brush lightly with 1/2 tsp ghee.


Dip one slice in the egg mixture, sticking half of the onion-tomato mix on both sides and then place it on the hot pan. Reduce heat to medium. Repeat the procedure with the other slice and place it on the pan.


Once the eggy mixture is cooked, turn over and cook for 1-2 minutes until lightly golden brown and crisp.


Serve hot with tomato ketchup and ginger tea on the side.



On the oven

Cut up the bread slices into triangles, arrange in a large baking tin.


Prepare a big bowl of the egg mixture, pour uniformly over the bread and bake in the oven at 180°C for 20-25 minutes. You can also sprinkle some grated cheese over the top to make it more brunch-worthy!


Garnish with some freshly chopped coriander and you have a colourful platter ready for guests.