Spread 2 tbsp (30 mL) of the softened butter on both sides of each bun.
In a large nonstick skillet over medium-low heat, in batches as necessary, toast buttered sides of buns for about 30 to 60 seconds per side, until golden brown. Remove buns to a plate.
In same skillet, heat remaining 1 tbsp (15 mL) butter over medium-high heat. Add onion, chili, garlic and ginger; cook, stirring for 2 minutes or until onions have softened. Stir in coriander, cumin, turmeric, salt and pepper; cook for 1 minute. Add tomato and eggs. Cook, for 1 to 2 minutes, stirring gently, to form large curds. Gently stir in cheese and ¼ cup (60 mL) cilantro leaves. Remove from heat.
Stuff toasted brioche buns equally with egg mixture. Garnish with cilantro leaves and pepper.
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