Can I make Indian savory French toast without milk?

Yes. The milk mainly softens the egg mixture a little, so you can skip it and use only eggs if needed.

How do I know when it is fully cooked?

Both sides should be golden, the edges lightly crisp, and the egg layer should look set with no wet patches in the center.

Can I prepare the egg mixture ahead of time?

Yes, you can whisk it a few hours ahead and refrigerate it, but stir well again before dipping because the onion and herbs settle.

What bread works best for this recipe?

Slightly thick sandwich bread works well because it holds the egg mixture better and stays soft inside after pan-cooking.

What can I serve instead of tomato ketchup?

Green chutney, mint chutney, or a little chili sauce pairs very well with the onion, coriander, and egg flavors.

Home / Recipes / indian / Indian Savory French Toast

indianEasyeggetariannut free

Indian Savory French Toast

RATING

4.3/5(28)

TASTE SCORE

8/10

Bread slices dipped in a spiced egg mixture with onion, green chili, and coriander, then pan-cooked until golden. It is quick, comforting, and perfect for a simple Indian-style breakfast or light evening meal.

PREP

10m

COOK

12m

SERVES

1 PIECE

242 cal

SERVINGS

METHOD · 6 STEPS

prep
Chop the onion, chili, and coriander.
Finely chop the onion, green chili, and coriander leaves so they mix evenly into the egg and stick well to the bread.
mix · ~2 min
Make the spiced egg mixture.
1.Crack the eggs into a wide bowl.
2.Add milk, onion, green chili, and coriander leaves.
3.Add black pepper, turmeric powder, red chili powder, and salt.
4.Whisk well until the eggs are smooth and the vegetables are evenly mixed.
fry · ~3 min
Dip the bread and cook the first batch.
1.Heat 1 tbsp oil in a flat pan over medium heat.
2.Dip 2 bread slices into the egg mixture one at a time and coat both sides well.
3.Place them on the hot pan and spoon a little extra onion mixture on top if needed.
4.Cook until golden on the first side, about 2 to 3 minutes.
TIPDo not soak the bread too long or it may break while lifting.
fry · ~3 min
Flip and cook until set.
Flip the slices gently and cook the second side for 2 to 3 minutes, until the egg is fully set and both sides are golden with crisp edges.
fry · ~6 min
Cook the remaining bread slices.
Add the remaining 1 tbsp oil to the pan and repeat with the last 2 bread slices in the same way.
serve
Serve hot with tomato ketchup.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use slightly stale or day-old bread so it absorbs the egg mixture without tearing.
2
Keep the onion very finely chopped; larger pieces tend to fall off and scorch in the pan.
3
Whisk the eggs until fully smooth before dipping so the spices and milk coat the bread evenly.
4
Cook on medium heat, not high, so the egg sets through before the outside gets too dark.
5
If chopped onion settles in the bowl, stir before each dip so every slice gets some filling.
6
Serve immediately after pan-cooking for the best contrast of crisp edges and soft center.
7
Leftovers can be reheated on a dry tawa or pan to bring back some crispness.