Heat a nonstick pan on low flame and add the oil.
When it heats up, toss in the cumin seeds, black peppercorns, cloves, bay leaf. In a few seconds, the cumin seeds will crackle.
Add the chopped onions and saute until they get soft and color changes to golden brown.
Add the chopped tomatoes and the chopped green chillies. Fry till the tomatoes turn mushy.
Add the seasonings like the salt, red chilli powder, turmeric powder and the garam masala powder. Mix them well.
Now add the whisked eggs and scramble gently so that the egg will start to coagulate into granules.
The more one scrambles, the smaller the burji granules formed. Lastly, garnish with the green coriander leaves and shut off the flame.
To make the Toast, heat up the toaster on low flame for a few seconds.
Take it off the flame. Brush the inner sides of the toaster with little butter.
Take two bread slices and stuff about 2 tablespoons of the ready burji. Gently press with the palms and place carefully in the hot toaster.
Close the clasp. Place on low flame and let cook for a couple of minutes till the color changes to light golden brown.
Turn it over and cook the other side as well. Open the clasp and remove the piping hot toast and serve immediately.
Ready all the burji toasts similarly.
Instead of toasting in a toaster, these can also be roasted on hot iron tawa or even grilled.