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A delightful twist on the classic breakfast! Thick slices of bread are soaked in a fragrant, cardamom-spiced egg mixture and pan-fried in ghee until golden. A quick, delicious, and kid-friendly treat, often known as 'Bombay Toast'.
For 4 servings
Prepare the Custard Mixture
Soak the Bread
Pan-Fry the Toast
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A delightful twist on the classic breakfast! Thick slices of bread are soaked in a fragrant, cardamom-spiced egg mixture and pan-fried in ghee until golden. A quick, delicious, and kid-friendly treat, often known as 'Bombay Toast'.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 411.29 calories per serving with 13.65g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Repeat and Serve
Add 1/4 teaspoon of rose water or a few drops of vanilla extract to the egg mixture for a different aromatic profile.
For a richer, more decadent version, use brioche, challah, or pav (Indian bread rolls) sliced in half.
Omit the sugar, saffron, and cinnamon. Instead, add finely chopped onions, green chilies, cilantro, a pinch of turmeric, and red chili powder to the egg mixture.
Use whole wheat bread, replace sugar with a natural sweetener like maple syrup or jaggery powder, and use a minimal amount of ghee for frying.
The eggs in this recipe provide high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Carbohydrates from the bread and sugar offer a quick source of energy, making this an ideal breakfast to kickstart your day.
Cardamom, the star spice in this dish, is traditionally known in Ayurveda for its digestive properties, helping to soothe the stomach and reduce bloating.
One serving, which consists of two pieces of toast, contains approximately 430-450 calories. The exact number can vary based on the type of bread, milk, and amount of ghee used.
This dish is best enjoyed as an occasional treat. It provides protein from eggs and quick energy from carbohydrates. However, it is also high in sugar and saturated fat from ghee. For a healthier version, you can use whole wheat bread, reduce the sugar, and use minimal ghee.
Thick-cut, sturdy bread like white sandwich bread, brioche, or challah works best. It's important that the bread is slightly stale or day-old, as this helps it absorb the custard without becoming mushy.
The key is to not oversoak the bread. A quick dip of about 10 seconds per side is sufficient. Also, ensure your pan is preheated to the correct medium-low temperature before adding the toast. Cooking it too slowly on low heat can make it steam and become soggy.
Yes, you can make a vegan version. Use a plant-based milk like almond or soy milk, replace eggs with a 'flax egg' (1 tbsp ground flaxseed + 3 tbsp water per egg) or a commercial egg replacer, use a plant-based butter or coconut oil instead of ghee, and use a vegan bread.
Yes, you can whisk together the egg custard mixture and store it in an airtight container in the refrigerator for up to 24 hours. Just give it a good whisk again before you start dipping the bread.