What is breakfast without a regular bread and egg toast? However, having the same breakfast for seven days straight can get boring. So, we have brought you a special Paneer Bhurji Avocado Toast recipe to add more delight to your mornings.
It offers a creamy burst of flavours and aroma, created using avocado and paneer. If you still want to include eggs in your breakfast, you can cook up a sunny side up to go with it.
Ingredients
1 paneer cheese
2 tbsp ghee
½ tsp cumin seed
½ tspfresh ginger, grated
1 serrano chile, seeded and diced
1 medium tomato, diced
Kosher salt, to taste
1 tsp fresh cilantro, chopped
Nonstick cooking spray, for greasing
4large eggs
Freshly ground black pepper, to taste
4 bread slices, toasted
2 avocados ,smashed, ripe
Instructions
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.
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.
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.
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.
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.
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.
Enjoy!
