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A delicious and spicy Indian twist on classic French toast. Fluffy bread slices are dipped in a savory egg batter packed with onions, tomatoes, and aromatic spices, then pan-fried to golden perfection. A perfect quick breakfast or evening snack.
For 4 servings
Prepare the Masala Egg Batter
Cook the Toast
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A delicious and spicy Indian twist on classic French toast. Fluffy bread slices are dipped in a savory egg batter packed with onions, tomatoes, and aromatic spices, then pan-fried to golden perfection. A perfect quick breakfast or evening snack.
This indian recipe takes 20 minutes to prepare and yields 4 servings. At 298.01 calories per serving with 12.86g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Repeat and Serve
After flipping the toast, place a slice of cheese (like Amul or cheddar) on top and let it melt while the second side cooks.
Add 2 tablespoons of finely chopped bell peppers (capsicum) or grated carrots to the egg batter for extra nutrition and crunch.
Increase the amount of green chillies or add a pinch of chaat masala to the egg batter for a tangier, spicier flavor.
Add 1 teaspoon of finely chopped mint leaves or kasuri methi (dried fenugreek leaves) to the batter for a different aromatic profile.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The carbohydrates from the bread provide a readily available source of energy, making this an ideal breakfast to start your day.
This dish offers a range of micronutrients. Eggs provide Vitamin D, B12, and selenium, while tomatoes and coriander contribute Vitamins A and C.
A single serving of two pieces of Egg Masala Toast contains approximately 350-450 calories, depending on the type of bread and the amount of butter used.
It can be a balanced breakfast option. It's a good source of protein from eggs, which promotes satiety. Using whole wheat bread increases fiber content. However, it can be high in fat and sodium depending on the butter and salt used, so enjoy it in moderation.
Slightly day-old white, brown, or whole wheat bread works best as it's sturdier and absorbs the batter without becoming mushy. Avoid very fresh, soft bread.
Yes, you can prepare the egg batter up to 24 hours in advance. Store it in an airtight container in the refrigerator. Give it a good whisk before using.
The key is to chop the vegetables very finely. This helps them mix well into the batter and stick to the surface of the bread as it cooks.
Yes, you can omit the milk. The toast will have a slightly denser, more eggy coating. You can also substitute milk with 2 tablespoons of water for a lighter batter.