Egg & Cabbage Toast Recipe – Easy Indian-Style Breakfast Sandwich

Last Updated on 4 months by Neha Deshmukh

Egg & Cabbage Toast Recipe – Easy Indian-Style Breakfast Sandwich

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and juggling a million things, a quick, satisfying breakfast is a must. And honestly? This Egg & Cabbage Toast is my go-to. It’s a little bit Indian, a little bit comfort food, and a whole lot of deliciousness. I first made this when I was craving something warm and savory, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average toast. It’s a flavour bomb packed with veggies and a hint of spice. It’s super easy to whip up – seriously, ready in under 30 minutes! Plus, it’s a fantastic way to sneak in some extra veggies, even for picky eaters. Think of it as a warm, cozy hug in sandwich form.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup grated cabbage
• 1 small carrot, julienned
• 1 spring onion, chopped
• Salt and pepper to taste
• 1 tsp red chili flakes (optional)
• 3 eggs
• As needed butter
• 4 large bread slices
• 2 cheese slices
• As needed tomato ketchup
• As needed mayonnaise

Ingredient Notes

Let’s talk ingredients! This recipe is all about using what you have.

• Cabbage & Carrot: These everyday veggies add a lovely crunch and freshness. Don’t have a carrot? A little grated radish works beautifully too!
• Spring Onion: Adds a mild oniony flavour. You can substitute with finely chopped onion if you prefer.
• Red Chili Flakes: This is where we add a little Indian twist! Feel free to adjust the amount to your liking, or skip it altogether if you prefer a milder flavour. A pinch of turmeric powder also adds a lovely colour and subtle flavour.
• Bread: I usually use white bread, but whole wheat or multigrain work just as well.
• Cheese: Cheddar or mozzarella are my go-to choices, but experiment and see what you like!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, mix together the grated cabbage, julienned carrot, chopped spring onion, salt, pepper, and red chili flakes (if using). Crack in the eggs and mix everything really well until it’s all combined.
2. Now, melt a little butter in a pan over low heat. Pour about half of the egg mixture into the pan, shaping it into a square that’s roughly the same size as your bread slices.
3. Cook it until it’s set – maybe 3-4 minutes. Gently flip it over and cook the other side for another 2-3 minutes. Repeat with the remaining egg mixture to make your second patty.
4. While the egg patties are cooking, toast your bread slices in butter until they’re golden brown and crispy. There’s just something about buttery toast, isn’t there?
5. Time to assemble! Spread ketchup and mayonnaise on one side of each bread slice. Layer one slice with an egg patty and a cheese slice, then top with another bread slice.

Expert Tips

• Don’t overcrowd the pan: When cooking the egg patties, make sure there’s enough space so they cook evenly.
• Low and slow: Cooking the egg patties over low heat ensures they cook through without burning.
• Get creative with the cheese: A little grated cheese inside the egg mixture adds extra flavour!

Variations

This recipe is super adaptable. Here are a few ideas:

• Spice Level:
  • Mild: Skip the red chili flakes.
  • Medium: Use ½ tsp red chili flakes.
  • Hot: Use 1 tsp or more red chili flakes, or add a pinch of cayenne pepper. My brother loves it extra spicy!
• Festival Adaptations: This is a perfect quick weekday breakfast, but it’s also great for a light brunch on the weekends.
• Bread Type Variations: Sourdough, brioche, or even pav (Indian bread) would be amazing!

Serving Suggestions

Serve immediately while warm. A side of fresh fruit or a small salad makes it a complete meal. A cup of chai? Even better!

Storage Instructions

This is best enjoyed fresh, but you can store leftover egg patties in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave before assembling the toast.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for kids? Absolutely! Just skip the red chili flakes and use a mild cheese.
• Can I make this ahead of time? You can prep the cabbage and carrot mixture ahead of time. But I recommend cooking the egg patties just before serving for the best texture.
• What kind of cheese works best? Cheddar and mozzarella are classic choices, but feel free to experiment! Monterey Jack or even a little pepper jack would be delicious.
• Can I use a different vegetable instead of cabbage? Definitely! Finely chopped spinach, kale, or even bell peppers would work well.
• How can I adjust the spice level? Start with a small amount of red chili flakes and add more to taste. You can also use a milder chili powder or a dash of hot sauce.