I Made the Indian-Style “Bread Omelet” the Internet Went Nuts Over. Here’s How It Went.

Sure, I’m easily distracted by a good cake-decorating video, and this video of making fresh mozzarella is pretty cool. But nothing compares to how mesmerized I was the first time I saw this Indian-Style bread omelet technique pop up in my Reddit feed.

The 30-second video was posted by user u/kevinowdziej on the subreddit BeAmazed less than a month ago (although it was originally posted on Helo, an Indian social media app). It has since racked up more than 500 comments. Titled “Eggs on Toast,” it shows someone pouring beaten eggs into a pan, adding two slices of bread, flipping the whole thing over, folding the edges of the eggs onto the toast, and then folding one piece of toast onto the other to create an omelet sandwich.

I’ve been thinking about it ever since we first spotted it. As a big fan of breakfast sandwiches, I knew I needed to try it, so I headed to my kitchen to see if I could nail down the technique — or if I would be left with a mess of eggs and soggy bread.

After reading the comments on the video and doing a bit of searching, I learned that the bread omelet is a common street food in India. Because it can include a variety of add-ins — green chutney, chaat masala, chopped tomatoes, or shredded cheese, to name a few — almost no two recipes are the same. For my trial, I stuck with chopped green chiles, which appeared to be one of the most popular additions.

After gathering my ingredients, I returned to the Reddit video to watch carefully how it was cooked. Although it moves fast, it was easy to pause and rewind — and after a few rounds of trial and error, I found myself digging into an omelet sandwich that was more delicious than I could have ever imagined. That’s right — not only is this thing incredibly fun to make, but it’s also incredibly tasty. Because the bread soaks up some of the egg mixture, it takes on a French toast-like quality, like a buttery egg sandwich with savory French toast as the bread. Sure, Jacques Pépin devotees might scoff at the lightly browned color on the eggs, but trust me, it couldn’t matter less here.

The photos below will help guide you, but I highly recommend watching the video again before getting started.

1. Begin cooking the eggs.
In a small bowl, whisk together 2 large eggs, a pinch of minced Thai green chile (omit if you don’t like spice), a generous pinch of kosher salt, and several grinds of black pepper. Heat a small (8-inch) nonstick skillet over medium-high heat until it’s hot to the touch. Add a large knob of unsalted butter (1 to 2 tablespoons — enough to cover the bottom of the skillet) and swirl the pan until the bottom is evenly coated and the butter is melted and foaming but not browned. Pour the eggs into the pan and quickly swirl them around so that they cover the bottom. The eggs should begin bubbling as soon as they hit the pan.

2. Dip the bread into the eggs.
Working quickly and carefully, dip 1 small piece of white bread into the eggs so that it soaks in some of the eggs but the eggs stay in contact with the pan. Flip the bread so it is egg-soaked-side-up and place in the egg mixture next to where it was dipped. Repeat with a second slice of white bread so that the two pieces are sitting side by side in the eggs.

3. Flip it!
Slide the spatula under the whole circle of eggs and flip the entire thing over, including the bread. Let the runny eggs cook for a few seconds.

4. Fold into a sandwich.
Using the spatula, fold the loose egg edges onto the bread. Fold one piece of bread onto the other. Let the sandwich cook for a few seconds, flipping once and pressing on it with the spatula to crisp and lightly brown it.

5. Slice and enjoy!
Remove from the heat and slice in half on the diagonal. Eat immediately.

I’m by no means an expert at making bread omelets. To really learn this technique, you’d have to travel to India, or meet someone who has made it a lot more often. But the method above yields a delicious breakfast sandwich. If you decide to follow it, here are a few tips to set you up for success.

• Use a nonstick skillet. Part of the cooking process involves flipping a very thin layer of egg, and I wanted as much insurance as I could get that it wouldn’t stick. A nonstick skillet (and a generous dose of butter) did the trick.
• Make sure the bread fits before you start. Both slices of bread need to fit side by side in the skillet. Depending on the size of your bread, you may need to use a larger skillet. If you use a medium or large skillet, add another egg to ensure it covers the bottom of the pan. I looked for a loaf of white bread with the smallest slices just to be safe.
• Make it your own! After you’ve mastered the basic technique, feel free to experiment with all sorts of mix-ins. Since I love these flavors in my normal omelets, I’m going to try adding cheese and chopped cilantro next time.