London Akuri – Vegetable Scrambled Eggs Baked on Cheese Toast

While growing up, weekend breakfast always meant having stuffed parantha (shallow-fried flatbread stuffed with grated or mashed vegetables). I could never have enough of them. I remember watching something like Chanakya or Mahabharata on television on Saturday or Sunday morning while my dear mother served us hot parantha one after the other.

How strange it is that while growing up I wanted to be just like my mother. However, now that I am a grown up, I am a little like but more so unlike my mother.

For instance, my family’s weekend doesn’t start with parantha, it starts with eggs. My favourite go to is eggs in purgatory which Mr B and LittleB absolutely love. I have started cooking it with a splash of balsamic vinegar and it tastes even better. The other egg recipe that we love is French toast.

This weekend I was not in the mood for cooking either eggs in purgatory or French toast. Mr B suggested akuri (Parsi-style scrambled eggs) which is a scrambled egg dish that The Egg Factory in Bangalore got me hooked to. However, I was not in the mood for that either. I was craving for eggs, bread and cheese together and as a result I kind-of thought of this recipe. The recipe turned out really well, so I had to share it with you guys.

I had no name for this breakfast thing that I made. I am finally calling it ‘London Akuri’ because I thought of it in London and it was inspired from akuri.

London Akuri – Vegetable Scrambled Eggs Baked on Cheese Toast

What You Will Need

5 slices of bread (The bread slices I used were from a large-sized loaf. If you are using a normal loaf, you can use 6 sliced instead.)

5 cheese slices (I used edam and mild cheddar slices and I think any cheese slices will taste good with it. The number of cheese slices correspond to the number of bread slices you are using.)

2 tablespoon mint chutney (you can make London Akuri without mint chutney as well. However, I think this chutney gives it a distinct “Indian” taste)

4 eggs

2 tablespoon milk

1 cup packed chopped vegetables (I have used spinach, broccoli, onion and red bell pepper)

½ cup grated mozzarella cheese (you can use cheddar or pizza cheese as well)

1 teaspoon of olive oil

Butter

Salt and pepper to taste

How to Go About It

Preheat the oven to 180 degrees Celsius.

There are two things to do – make vegetable scrambled eggs and toast things in the oven. Let’s start with making scrambled eggs.

Crack the eggs in a bowl and beat them with a fork. Add in milk to the beaten eggs.

Put a non-stick pan over medium heat. Pour in olive oil and about a tablespoon of butter. As the oil heats up a bit, add in all the vegetables. Add in salt and pepper and sauté the vegetables lightly. I like my vegetables to have a bite and therefore I don’t cook them completely. I cook them for just a couple of minutes and that is it.

Bring the heat down to low. To make creamy scrambled eggs, it is always a good idea to patiently cook them over low heat.

Add in the egg mixture to the vegetables and let it sit for about 20 seconds. Now start stirring gently as if you are trying to fold everything together. Make sure that you stir around the sides of the pan as well.

Repeat till the eggs appear soft and yet set, maybe even a little runny from a few places. We are looking for smooth creamy appearance. Turn the heat off.

Vegetable scrambled eggs are all done. Let’s start with the toast.

Butter up bread slices and then place a cheese slice over each.

Place these slices in the preheated oven for about 5 minutes. The butter and cheese should melt by this time; if not let the bread sit in the oven for couple of more minutes. Once the cheese melts, take out the bread slices.

Layer bread slices with mint chutney. If you are not using mint chutney, leave this step. Go on, layer the slices further with scrambled eggs. The best way to spread vegetable scrambled eggs over the bread slice is by using fingers instead of spoon!