Bun Egg Omelette

Bun egg omelette can be served for breakfast or it can be packed in snacks box or lunch box for kids. It can be prepared when we are running out of time. Adding egg in this makes more healthier instead of serving just bun to kids. Coriander chutney and mayo can be skipped if it is not available in the kitchen.

Coriander chutney

Mint chutney

Ingredients:

Bun               – 3 small in size

Egg               - 2

Coriander chutney - 2 tbsp

Tomato ketchup    - 1 tbsp

Mayonnaise        - 1 tbsp

Salt to taste

Ghee / Butter     – 1 tbsp

Method:

Step 1 : Cut bun horizontally into half in the center. Heat a pan or tawa and apply butter on it. Toast inside part of the bun and keep it aside.

Step 2 : Beat egg along with salt and pour on the same tawa or pan to make an omelette. Immediately, place half cut toasted bun on the omelette and allow egg to cook completely. Cut omelette as per the size of bun as shown in the pic. 
 

Step 3 : Mix mayo and tomato ketchup in a bowl. Apply a layer of coriander chutney on other half of the toasted bun and apply a layer of mayo-tomato ketchup mix on other half of the omelette bun. Place half bun on the other half.
Bun egg omelette can be served along with tomato ketchup.

Note : Instead of coriander chutney, mint chutney can be used.

Step by Step Pics:

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