The trusted wholesome egg makes a nutrient-dense breakfast. Boiled eggs, scrambled eggs, poached eggs - however you cook them, they're an incredible source of high-quality protein and rich in B vitamins, calcium and zinc, amongst other vital nutrients. This easy breakfast recipe uses boiled eggs and is one of those weird combinations that just works!
Today's breakfast is boiled eggs on toast, with mango chutney, plain yogurt and thin slices of red chili and green onion. It's an easy egg recipe that's healthy and takes as long as it does to boil the eggs. Our friends made homemade mango chutney and kindly gave us a jar. The mango chutney is sweet and subtly spiced with cardamom and nigella seeds. When I don't have homemade chutney at hand, I use jarred chutney like this. There is something about the combination of mango chutney and yogurt that tastes and feels very Indian! Combined with eggs, some heat from chilis and onions, it's a winner at my breakfast table.
Boiled Eggs With Mango Chutney & Yogurt
Prep Time: 4 minutes Cook Time: 6 minutes Total Time: 10 minutes Yield: 2 toasts
2 slices sourdough bread
2 tablespoons mango chutney
2 tablespoons of plain yogurt
1 red chili, sliced
1 green onion, sliced
salt and pepper to taste
Place the eggs in cold water and put on medium flame.
Once the water starts boiling, put a timer on for five minutes.
Slice the red chili and green onion.
Once the eggs are cooked, shock them in an ice bath and let sit for five minutes, then peel and slice in quarters.
In the meantime toast the bread.
Once toasted, add the egg on top. Dot blobs of yogurt and mango chutney on top of the eggs. Add the green onion and red chili.
Finish with salt and pepper, and serve.
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