Step 1: Prepare the Coriander-Yogurt Chutney. In a small food processor or blender, combine the fresh coriander leaves, green chili, ginger, garlic, lemon juice, ground cumin, and salt. Process until a coarse paste forms. You might need to scrape down the sides.
Step 2: Add the yogurt to the coriander paste in the blender. Pulse a few times until just combined and smooth. Do not overmix, or the chutney might become too thin. Taste and adjust salt or lemon juice if needed. Set aside.
Step 3: Prepare the Cheesy Egg Toast mixture. In a shallow dish, whisk together the eggs, milk, salt, and black pepper until well combined. This is your dipping station for the Cheesy Egg Toast.
Step 4: Lay two slices of bread side by side. Sprinkle half of the shredded cheese evenly over one side of each slice. Place the other two bread slices on top, creating two cheese sandwiches. This creates the cheesy center for your Cheesy Egg Toast with Coriander-Yogurt Chutney.
Step 5: Heat the butter or oil in a large non-stick skillet or griddle over medium heat.
Step 6: Carefully dip each cheese sandwich into the egg mixture, ensuring both sides and edges are well coated. Allow any excess egg to drip off. The bread should absorb a good amount of the egg mixture.
Step 7: Place the egg-coated sandwiches onto the preheated skillet. Cook for 3-5 minutes per side, or until golden brown and the cheese inside is melted and gooey. You may need to press down gently with a spatula to ensure even browning and melting for your Cheesy Egg Toast with Coriander-Yogurt Chutney.
Step 8: Once cooked, remove the Cheesy Egg Toast from the skillet and cut each into halves or quarters, diagonally. This makes it easier to serve and enjoy with the chutney.
Step 9: Serve the Cheesy Egg Toast immediately with generous dollops of the fresh Coriander-Yogurt Chutney on the side. Enjoy your delightful Cheesy Egg Toast with Coriander-Yogurt Chutney!