Step 1: Gather all your chutney ingredients. Wash the fresh coriander thoroughly and pat dry.
Step 2: In a small food processor or blender, combine the fresh coriander leaves, Greek yogurt, green chili (if using), garlic clove, ginger, cumin powder, salt, and a squeeze of lime juice.
Step 3: Blend until you achieve a smooth, vibrant green paste. Taste and adjust seasoning as needed. If it’s too thick, add a tiny bit more yogurt or water. Store in an airtight container in the fridge.
Step 4: In a shallow dish or bowl, whisk together the eggs, milk, a pinch of salt, and a pinch of black pepper until well combined. Ensure there are no streaks of egg white.
Step 5: Heat a non-stick pan or griddle over medium heat. Add a knob of butter or a drizzle of oil. Allow it to melt and coat the pan evenly.
Step 6: Take one slice of bread and quickly dip it into the egg mixture, ensuring both sides are coated but not completely saturated. You don’t want it to be soggy.
Step 7: Immediately place the egg-soaked bread onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Step 8: Once the first side is golden, flip the toast. Sprinkle a generous amount of shredded cheese over the cooked side. Cover the pan with a lid for about 1-2 minutes to help the cheese melt perfectly.
Step 9: Remove the Cheesy Egg Toast from the pan and place it on a serving plate. Repeat with the remaining bread slices, adding more butter/oil to the pan as needed.
Step 10: To assemble, spread a generous spoonful of the prepared coriander-yogurt chutney over the cheesy side of the egg toast.
Step 11: Garnish with a sprinkle of fresh coriander leaves, a dash of chili flakes, or a squeeze of lime for extra zest. Serve immediately.