Tea-Shop Bread Omelette

Method

1. 1

   To a small blender jar, add the eggs, garlic, salt, sugar and lemon juice. Blend it for a few seconds to combine.

   EggsSugarLemon JuiceGarlicSalt

2. 2

   Drizzle the oil gradually in a thin stream while blending on low speed. Do not over-mix. Stop when the mayonnaise is thick. You can use more or less oil as needed.

   Sunflower Oil

3. 3

   Prepare the green chutney by blending together all the ingredients until smooth. Set aside.

   GarlicOnionLemon JuiceSaltCoriander LeavesGingerGreen ChilliCoconut (Grated)CurdCumin PowderChaat Masala PowderMint Leaves

4. 4

   Crack the eggs into a bowl. Add salt, pepper and water. Whisk until smooth.

   WaterEggsBlack Pepper PowderSalt

5. 5

   Heat butter in a flat pan. Add the eggs before the oil gets too hot. Spread the eggs around the pan.

   Butter

6. 6

   Add the bread slices on two sides next to each other. Spread the mayonnaise on one slice of bread. Spread green chutney on the other slice.

   Bread

7. 7

   Fold in the excess eggs onto the bread. Fold it in half. Cook briefly on both sides and remove from the heat.

8. 8

   Cut it into small squares. Drizzle mayonnaise over the bread omelette and garnish with chopped coriander leaves. Serve hot and enjoy!