Step-by-Step Instructions

1. 1.Prepare the Potato Mixture

   Mash one medium-sized boiled potato thoroughly with a fork until smooth, ensuring no large lumps remain.

2. 2.Add Bread and Vegetables

   Tear one bread slice into small pieces and add it to the mashed potato. If bread is unavailable, use 2 tablespoons of flour or gram flour instead. Add 1 tablespoon of finely chopped onion and 1/2 chopped green chili.

3. 3.Season the Mixture

   Add 1/2 teaspoon each of roasted cumin powder, crushed coriander powder, chili flakes, red chili powder, and salt to the potato mixture.

4. 4.Incorporate Egg White

   Carefully separate the egg white from one egg and add it to the potato mixture. Reserve the egg yolk for later use as a topping.

5. 5.Mix and Add Green Coriander

   Mix all the ingredients thoroughly until well combined and uniform. Then, add some chopped green coriander to the mixture and mix again. The potato mixture is now ready.

6. 6.Shape and Cook the Toast

   Heat a pan on low flame and lightly grease it with ghee or oil. Place the potato mixture into the pan and gently press and shape it into a square, resembling a bread slice.

7. 7.Cook First Side

   Cover the pan with a lid and cook on low heat for 3-4 minutes until the bottom is golden brown and the top appears dry.

8. 8.Flip and Cook Second Side

   Carefully flip the potato toast to cook the other side until it also turns golden brown. If needed, grease the pan again with a little ghee or oil.

9. 9.Add Egg Yolk Topping

   Create a slight indentation in the center of the cooked potato toast and carefully place the reserved egg yolk into it. Sprinkle some fresh green coriander, black pepper, and a pinch of salt over the egg yolk.

10. 10.Finish Cooking

    Cover the pan again and cook on low heat for about 2 minutes, or until the egg yolk is cooked to your desired consistency (preferably slightly runny for a juicy texture).

11. 11.Serve

    Transfer the delicious and healthy potato and egg breakfast to a plate and serve hot.