Paneer Bhurji Avocado Toast
The perfect breakfast food! Indian paneer cheese, sautéed with bright flavors like serrano chiles, ginger, and cumin, makes the perfect topper for a slice of avocado toast. Just add a fried egg for a hearty finish!
for 4 servings
- 1 block paneer cheese, 14 ounce (395 G)
- 2 tablespoons ghee
- ½ teaspoon cumin seed
- ½ teaspoon fresh ginger, grated
- 1 serrano chile, seeded and diced
- 1 medium tomato, diced
- kosher salt, to taste
- 1 teaspoon fresh cilantro, chopped
- nonstick cooking spray, for greasing
- 4 large eggs
- freshly ground black pepper, to taste
- 4 slices bread, toasted
- 2 ripe avocados, smashed
- Calories 891
- Fat 35g
- Carbs 12g
- Fiber 5g
- Sugar 3g
- Protein 21g
Estimated values based on one serving size.
- Remove the paneer from the refrigerator 1–2 hours before prepping. This will allow it to soften, making it easier to work with. 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, 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 smashed 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.
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