This Chutney Cheese Egg Sandwich is a delicious, high-protein snack for the whole family. It’s creamy, cheese-y, spicy, flavorful, yet incredibly healthy, quick, and simple!
This chutney cheese egg sandwich is like an upgrade to your morning bread and egg breakfast situation. It’s spicy, flavor, cheesy, but just as quick, easy, hassle-free, and delicious as the latter. I first made this a few months ago for my diabetic dad in an attempt to add more protein to his everyday meals, but I really couldn’t believe how flavorful it turned out!
The egg sandwich recipe calls for just 7 ingredients, and you’ll most likely have all of them at home already. Besides boiling eggs, it’s a no-cook sandwich recipe that makes busy morning breakfasts quick and effortless. Believe me, it’s one of those recipes you need to have in your back pocket!
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Chutney Cheese Egg Sandwich Ingredients
- Bread: I have used whole wheat bread, but any kind of bread you prefer and have available will work for this recipe.
- Chutney: To serve along with the bread pakoras. I love green coriander chutney with this.
- Eggs: Hard-boiled and grated. Check out this article for some exclusive tips on how to make perfect hard-boiled eggs each time.
- Cheese: I have grated regular processed cheese cubes for that savory salty flavor.
- Yogurt: I have used Greek yogurt. But you can also use hung curd (if you have time) for a creamier consistency.
- Spring onion: For a sharp fresh flavor, and a slight crunch.
- Salt: for seasoning.
Frequently Asked Questions
I have used whole wheat bread, but you can use white bread, sandwich bread, multigrain bread, sourdough or any other bread you prefer.
Yes. Assemble the sandwiches and refrigerate them for up to a few hours. As an extra step, you can wrap them in cling foil to prevent them from turning soggy or breaking apart.
Absolutely! Bellpeppers, grated carrot, finely chopped onions, tomatoes and diced cucumber are some veggies that taste really good in this egg sandwich.
Yess! You can easily toast the sandwich if you like. It will taste just as delicious!
Storage Tips
This cheese and egg sandwich is best enjoyed fresh. But If you’d like to prep ahead, make the filling and store it in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to keep the bread from becoming soggy.
If you’ve already assembled the sandwich, wrap it tightly and refrigerate for up to 12 hours. It’s perfect for packing into a lunchbox but is best eaten the same day.
If you’re looking for a quick, protein-packed sandwich that doesn’t compromise on flavour, this chutney cheese egg sandwich is a great one to have in your rotation. It comes together in just a few minutes with simple ingredients, making it perfect for busy mornings, lunchboxes, or those days when you need an easy meal without much effort. Once you try it, it’s bound to become a regular in your kitchen.
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Watch Chutney Cheese Egg Sandwich Recipe Video
Chutney Cheese Egg Sandwich
Ingredients
- 2 tablespoons green chutney MFS link
- 2 hard boiled eggs grated
- 1/2 cheese cube grated
- 1 tablespoon greek yoghurt / hung curd
- ¼ cup finely chopped spring onion greens
- ⅛ teaspoon salt
- 2 slices whole wheat bread
Instructions
Stuffing
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Add green chutney, grated eggs, cheese, yogurt/hung curd spring onion greens, salt to a bowl and give it a good mix.2 tablespoons green chutney, 2 hard boiled eggs, 1/2 cheese cube, 1 tablespoon greek yoghurt / hung curd, ¼ cup finely chopped spring onion greens, ⅛ teaspoon salt
Assembling the sandwich
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Place a bread slice on the work-top and spread approx. 3 tablespoons of the stuffing evenly. Cover with the other slice, press gently, cut into 2 and serve.2 slices whole wheat bread
Video
Notes
- This sandwich can also be grilled – it tastes just as good!
Nutrition
This article was researched and written by Urvi Dalal.
The post Healthy Chutney Cheese Egg Sandwich appeared first on My Food Story.