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The Bread Omelet Egg Sandwich: Popular Street Food from India

The Bread Omelet Egg Sandwich: Popular Street Food from India

My new food obsession is making bread omelets. This Indian street food recipe varies, depending on where you look, though chopped green chilis is often an ingredient. I also see a lot of red onion, cilantro, and chopped tomatoes. You can also add spices from India like chaat masala, turmeric, ginger, or just keep it simple. Abigail's Oven Country Loaf makes a particularly excellent omelet. 
Personally, morning isn’t a good time for me to go too hot and spicy, so I prefer a little garlic, more ginger, and served with mango chutney on the side. It’s like a luscious, savory French toast sandwich with a pop of sweetness from the chutney. I’ll post how I make it below, but feel free to experiment. There is no wrong way.

(for one person)


  • Butter (or if you’re being really authentic, go for Indian ghee which is basically clarified butter)
  • Two eggs 
  • One clove garlic, grated
  • Two teaspoons ginger, grated (Or more. Ginger is great for soothing an iffy morning stomach)
  • A pinch of good salt like Real Salt or Himalayan pink
  • One large slice of Abigail’s Oven Country Loaf cut in half


  1. Whip the eggs with the garlic, salt, and ginger.
  2. Melt the butter in your frying pan and, when hot, pour in the eggs.
  3. Dip the bread in the egg mixture and then flip the bread pieces over (so both sides are coated) and then leave them in the pan.
  4. Let the eggs set up and then flip it over like a giant pancake.  
  5. When the eggs are cooked through, fold one piece of bread on top of the other and slide onto your plate. Serve immediately. 

*Note: Researching recipes on the internet, I mostly see the eggs browned, but I prefer to cook them at a lower temperature and keep them at a silky yellow. But your choice.

* Tip: For an easy way to keep fresh garlic on hand, I take about a half a cup of minced garlic, spoon it into a small Ziplock bag, flatten it out, and freeze it. When I need garlic, I break off however much I need.

For the ginger, I keep the root intact. I peel about a third of it, stick it in a Ziplock bag, and freeze it. When I need ginger, I grate the frozen ginger with my microplane right into the mixing bowl. I peel more as I need it, but I like to keep most of the brown outer layer to protect the ginger.

Happy cooking! Let us know how it turns out.

Michelle HubbardAuthor: Michelle Hubbard is a graduate of Brigham Young University with an English degree and an editing minor. She won Leading Edge’s “Best First Chapter” award and later joined the publication as a slush reader and editor. After attending the Writing and Illustrating for Young Readers conference in Sandy, Utah, she became a volunteer and this June will be her ninth year as an assistant. She is also a writing officer for Misha Collin’s charity Random Acts. A draft of her middle-grade novel, Oscar and the Ghosts of Paris, placed second with the Utah Arts Council. She lives in Pleasant Grove, Utah, with her husband, sister, two children, and far too many pets.

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