Boiled Egg Sandwich

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“Life is like a sandwich – the more you add to it, the better it becomes.”Anonymous

Continuing the series on Breakfast with Egg Recipes, we’ll talk about Boiled Egg Sandwich today. [Part 1 was Mughlai Paratha, Part 2 was French Toast, Part 3 was Scrambled Eggs and Part 4 was Banana Pancake].


Sandwich with chips

Sandwich became popular among the European aristocrats during the late 17th century as a late night meal. But the first use of the word “sandwich” was mentioned much later in 19th century. It was named after John Montagu, 4th Earl of Sandwich. During Montagu’s long hours of gambling he used to order meat in between two bread slices so as not to grease his hands and spoil the cards. Others saw this, got inspired and started ordering for the same food, eventually calling it sandwich.

As the quote above says, it is very true that the better the filling of the sandwich better is its feeling. The one I prepared was a very simple and quick to cook sandwich. You can check this other variation of egg sandwich. Poached egg seasoned with peppercorn and salt can also be used as a sandwich filling.

Preparation time: 6 mins

Cooking time: 10 mins

Serves: 2


–          Bread slices (Pauruti): 6

–          Eggs (Dim): 3

–          Freshly grounded peppercorn for seasoning

–          Salt to taste

–          Cheese/ Butter or other fat spread


  • Hard boil the eggs, and throw away the shell.
  • Mash the eggs with a fork or potato masher and season accordingly with peppercorn and salt
  • Spread each bread slice with softened butter
  • Spread the mashed eggs over 3 of the bread slices and press lightly with the other three
  • Cut the sandwiches diagonally and serve with chips or tomato sauce
Boiled Egg Sandwich

Boiled Egg Sandwich

Hot Tips – The ideal time to prepare hard boiled eggs is 10mins and then keep those for sometime in cold flowing water. If you want to have a soft boiled egg then just cook for 6 – 8 mins. I used whole wheat bread to prepare the sandwiches; the nutrition count is based on that.

Further readings – Egg potato sandwich, Different sandwich fillings

Nutrition Calculator – 1 sandwich

Calories 300
Total Carbohydrate 13.7gms
Dietary fiber 1.9gms
Protein 22.7gm
Total fat 16.9gms
Cholesterol 635mg
Sugar 3.6gms
Vitamin A 20%
Vitamin C 0%
Iron 10%
Calcium 8%

Sandwich on way to Divya’s yummy event on “Show me your sandwich” ,  NTTC#5 event hosted by Sneh of Gel’s Kitchen and to Neha’s blog for the event CFK: Healthy Lunch boxes.

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Mughlai Paratha

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“We plan, we toil, we suffer – in the hope of what?  A camel-load of idol’s eyes?  The title deeds of Radio City?  The empire of Asia?  A trip to the moon?  No, no, no, no.  Simply to wake just in time to smell coffee and bacon and eggs.”

~J.B. Priestly

The wikipedia defines an egg is a round or oval body laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. Every part is edible, although the eggshell is generally discarded. Nutritionally, eggs are considered a good source of protein and choline.

In an (Egg) shell

In an (Egg) shell

Well, that’s hardly why we eat Eggs though. Simply put, we eat eggs because we love ‘em. Eggs taste good, are a great source of protein (and amino acids) and most of all, are easy to cook. Traditionally, Bengalis (or for that matter, Indians) didn’t have non vegetarian breakfast. With times, food habits have changed too. Boiled eggs, bread omlette, scrambled/poached eggs are a routine these days.

Starting today, this blog will feature egg recipes for breakfast. These easy 15 (or max 20) minutes easy to cook recipes will help folks who stay alone (office goers/students) and mommies who have a hard time finding that illusive nutritional, easy-to-cook, and tasty breakfast for their kids. We’ll present dishes where egg is present but isn’t necessarily the main ingredient. We start with Mughlai Paratha today.

Mughlai Paratha, as the name suggests, should have dated back from the Mogul (Mughal) days, though we couldn’t find its history in the web. The filling can be of many things, keema (minced meat), potato etc along with other ingredients.

Preparation time: 10 mins

Cooking time: 12mins

Serves: 4


Refined flour (Maida): 1 cup

Eggs (Dim): 2

Grated coconut (Narkel korano): ½ cup

Onion (Peyaj): 1 medium, finely chopped

Ginger Garlic paste (Ada rasun bata): 1 tablespoon

Green chili (Kacha lanka): 2, chopped

Sunflower oil (Sada tel) to fry

Salt to taste

Mughlai Paratha Preparation

Mughlai Paratha Preparation


  • Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough, use more water or fry flour to make the dough non-sticky
  • Divide the dough into four equal portions and shape into balls, keep aside
  • For the filling, beat the egg in a bowl, add the crushed coconut , ginger garlic paste, chopped onion, green chilies and salt; mix well
  • Roll out each ball of dough into a 8 inch diameter paratha and place one-fourth of the filling at the centre of the paratha
  • Wrap the filling carefully from all sides to make a square
  • Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out
  • Fry well till both the sides become golden brown, use extra oil if required
  • Similarly make the other three parathas and serve hot with tomato sauce and potato curry (optional)
Mughlai Paratha Ready

Mughlai Paratha Ready

Further Reading – Peter Cherches, Wiki How, Mughlai Cuisine

Mughlai Paratha goes to  NTTC#5 event hosted by Sneh of Gel’s Kitchen.

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader


 Semolina is cooked in all over India. As its name varies from the different parts of the country, the way its preapared also varies from state to state. In the eastern parts its cooked more often as a sweet. Here in the southern part my neighbor taught me to cook it in the South Indian style. They call it Upma here. It tastes so good, and is a wholesome breakfast option with little oil. This version of the upma doesn’t contain any vegetables, if you wish, you can also add vegetables like cauliflower, carrot, potatoes, or anything of your choice.

Serves 2


 Semolina (Suji): 2 cups

Curry leaves: 6 -7

Mustard Seeds (Sarse dana): 1 teaspoon

Onion (Peyaj): 1 medium size, chopped finely

Tomato: 1 small, chopped into small pieces

Sunflower oil (Sada tel): 1 teaspoon

Sugar (Chini): 1 teaspoon

Water: 1 ½ cup

Salt to taste


  • Heat oil in a wok, throw in the mustard seeds and curry leaves, toss for 30 seconds
  • Add the chopped onions and sauté till golden brown
  • Pour in the tomatoes, add salt and fry till oil starts leaving from the mixture
  • Add the semolina and mix well with the fried spices
  • Put in the sugar and water
  • Cook till the semolina becomes soft, add more water if necessary


 Serve with chutney or just have it as a wholesome breakfast. Check for more updates here, till then Happy Cooking and Happy Eating.

Sending the post to Original Recipes – Monthly Round-Up Event.



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