Ingredients
1paneer cheese
2tbspghee
½tspcumin seed
½tspfresh ginger,grated
1serrano chile,seeded and diced
1medium tomato,diced
kosher salt,to taste
1tspfresh cilantro,chopped
nonstick cooking spray,for greasing
4large eggs
freshly ground black pepper,to taste
4bread slices,toasted
2avocados,smashed, ripe
Preparation
Remove the paneer from the refrigerator 1 to 2 hours before prepping. 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 for 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 mashed 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.
Enjoy!
