Egg Toast

Instructions

1. 1

   Prepare the Egg Batter

   • In a wide, shallow bowl large enough to fit a slice of bread, crack the 4 eggs.
   • Add the finely chopped onion, deseeded tomato, green chili, and coriander leaves to the eggs.
   • Pour in the milk and add all the dry spices: turmeric powder, red chili powder, garam masala, salt, and black pepper.
   • Using a fork or a whisk, beat the mixture vigorously for about 1-2 minutes until it is well-combined, uniform in color, and slightly frothy.
2. 2

   Heat the Pan and Coat the Bread

   • Place a non-stick skillet or tawa over medium heat. Add about 1 teaspoon of oil and swirl to coat the surface.
   • While the pan is heating, take one slice of bread and gently dip it into the egg batter.
   • Let it soak for about 10-15 seconds on each side. Ensure the bread is fully coated but not so saturated that it falls apart.
3. 3

   Shallow-Fry the Egg Toast

   • Carefully lift the coated bread slice, allowing any excess batter to drip off, and place it on the hot pan.
   • Spoon a little of the chopped onion and tomato mixture from the batter onto the top of the bread slice in the pan.
   • Cook for 2-3 minutes on the first side, until the bottom is golden brown and the egg is set.
   • Gently flip the toast with a spatula. Press down lightly and cook for another 2 minutes on the other side until it's golden and cooked through.
4. 4

   Repeat and Serve Hot

   • Remove the cooked egg toast from the pan and place it on a serving plate.
   • Wipe the pan if needed, add another teaspoon of oil, and repeat the coating and frying process for the remaining 7 slices of bread.
   • Serve immediately while hot and fresh, accompanied by tomato ketchup or your favorite chutney.