Spicy Bombay Toast ~ Spicy French Toast
Welcome to 68th edition of blogging marathon and this edition is a month long marathon which we usually refer to as mega blogging marathon. As I mentioned in my announcement post, the theme for this month is cooking with an ingredient or a category for 26 days or cooking with one ingredient or a category every week. If doing the later, we should be cooking with 1 ingredient / category per week. We take a break on Sunday’s hence will be posting 6 days a week.
I decided to combine both the options. My main theme is cooking with a category for 26 days and my sub theme is one ingredient per week. So, my main theme is cooking with protein rich ingredients and every week I will be cooking with one protein rich ingredient.
For the first week, my ingredient is eggs. For the first day I have a spicy French toast or Bombay toast. Bombay toast is what we used to call it when growing up. Season the beaten egg with some chili powder, salt and coriander powder, dip the bread slices in the egg mixture and toast in a greased pan. This was the only toast I prefered eating when growing up and still prefer it. Only after coming to US, I realized it is a savory version of French Toast. To make spicy toast a bit more interesting, I added some onions and fresh coriander leaves. The one that was made when we were growing up did not have onions and coriander leaves. This makes a good breakfast or even an evening after school snack. In the below collage, I forgot to take step by step pictures for the first toast. The first 3 pictures were taken when preparing the second slice and the bottom three when toasting the first slice.
Total Time: 10 – 15 minutes
Preparation: 5 minutes
Cooking: 5 – 10 minutes
- 1 Egg
- 2 tbsp. Milk
- ¼ tsp. Salt
- ¼ – ½ tsp. Chili Powder (use less than ½ tsp and adjust to taste )
- 1 ½ – 2 tbsp. finely chopped Onions
- 1 small Green Chili, crushed
- 1 ½ tbsp. chopped Kothmir ~ Coriander Leaves ~ Cilantro
- 1 ½ – 2 tsp. Oil or Butter
- 2 slices Bread, each slice cut diagonally into 2 triangles
- ⅛ – ¼ tsp. Sugar (opt)
- Take milk in a wide bowl.
- Add salt, chili powder, onion, kothmir and mix until spices blend in.
- Add egg and whisk for few seconds until light and fluffy.
- Heat a 7” pan with 1 tsp of oil. Swirl the pan to spread the oil.
- Dip each triangle bread in egg mixture for few seconds until it coats the bread, flip and let the other side of the bread coat with egg mixture.
- Place it in the hot pan. Dip another slice in egg mixture and place it in the hot pan. I toasted 1 slice (that is 2 triangles of bread) at a time.
- Let the bread cook for few seconds on medium high flame.
- Flip and cook on the other side until it is light brown and cooked.
- Remove from the pan.
- Add ½ – 1 tsp of oil to the pan. When the oil is hot, toast the other slice of bread by repeating the above steps.
- Serve warm with some ketchup or as is. I prefer it as is.
- When I made this spicy Bombay toast for the blog, I did not use sugar. However, I prefer adding a bit of sugar. I like slightly sweet and spicy toast.
This day in 2014: Algerian Shorba Frik
This day in 2015: Chocolate Brownie and No Churn, 2 Ingredient Ice-Cream
Events: This also goes to Srivalli’s Breakfast event.