Ceylon Toastie

Earlier this week I shared my recipe for Seeni sambol, a Sri Lankan sweet onion chutney-like condiment. When we were in Sri Lanka it was usually served alongside curry or hoppers, but this toastie recipe is inspired by a dish we had in the Old Empire Cafe in Kandy. The Old Empire Cafe is just a short walk from the Temple of the Tooth Relic and serves great fusion food if you fancy something a little different.


Seeni sambol is full of the flavours of Sri Lanka including cinnamon, cardamom and curry leaves. It works well with a lot of different foods because it’s essentially a chutney. This simple combination with cheese and egg on a delicious buttery toastie is the business. 


Butter really is the secret to an excellent toastie. It’s key to getting that crispy toasted outer layer whilst being soft and melty in the middle. Of course you have to take care not to burn the butter, but a little bit of crozzle never hurt anyone…



  • Bread
  • Eggs
  • Grated cheese
  • Seeni sambol (recipe here)
  • Butter


  1. Heat some of the butter in a pan and fry the egg until set and a little crispy on the bottom. Once fried, set aside on a plate with some kitchen paper.
  2. Spread some seeni sambol onto a piece of bread and top with the fried egg and grated cheese. Butter the outside of the bread and cook in a toastie maker for 3 minutes or a frying pan for 2 minutes on each side.

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