Masala Egg Toast
A savory twist on classic French toast! Bread slices are dipped in a spiced egg batter with onions and tomatoes, then pan-fried until golden. A quick and delicious Indian breakfast or snack.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Masala Egg Batter
- b.In a wide, shallow bowl large enough to dip a bread slice, crack the 4 eggs.
- c.Add the finely chopped onion, tomato, green chilies, and coriander leaves.
- d.Stir in the ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
- e.If using, pour in the milk. Whisk everything vigorously for 1-2 minutes until the mixture is well combined and slightly frothy.
- 2
Step 2
- a.Coat the Bread Slices
- b.Take one bread slice at a time and gently place it in the egg batter.
- c.Allow it to soak for about 10-15 seconds on each side. Ensure it's fully coated but not overly saturated to the point of breaking.
- 3
Step 3
- a.Shallow-Fry the Toast
- b.Heat 1 tbsp of oil or butter in a non-stick skillet or tawa over medium heat.
- c.Once the oil is hot, carefully place 1 or 2 coated bread slices on the pan, making sure not to overcrowd it.
- d.Cook for 2-3 minutes on the first side, until the bottom is golden brown and the egg is set.
- e.Flip the toast gently with a spatula and cook for another 2-3 minutes until the other side is also golden brown and the vegetables are cooked.
- f.Press down lightly with the spatula to ensure even cooking.
- 4
Step 4
- a.Repeat and Serve
- b.Remove the cooked toast from the pan and place it on a serving plate.
- c.Repeat the frying process with the remaining bread slices, adding more oil to the pan as needed for each batch.
- d.Serve the Masala Egg Toast immediately while hot, with a side of tomato ketchup or green chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old bread as it holds its shape better and absorbs the egg mixture without becoming mushy.
- 2Ensure your vegetables are chopped very finely so they stick to the bread and cook evenly.
- 3Don't overcrowd the pan; fry the toasts in batches to ensure they become crisp and golden brown.
- 4Cook on a steady medium heat. High heat can burn the bread before the egg in the center is fully cooked.
- 5For a richer flavor, use butter or ghee instead of oil for frying.
- 6Press the toast down gently with a spatula while cooking to help it cook evenly and get a beautiful crust.
Adapt it for your goals.
Cheesy Masala Toast
After flipping the toast, sprinkle a tablespoon of grated mozzarella or cheddar cheese on top and let it melt before serving.
Vegetable Loaded ToastVegetable-Loaded Toast
Add other finely chopped vegetables to the batter, such as bell peppers (capsicum), grated carrots, or sweet corn for extra nutrition and crunch.
Vegan 'Besan' ToastVegan 'Besan' Toast
For an egg-free version, replace the eggs and milk with a batter made from 1 cup of gram flour (besan) and about 3/4 cup of water, whisked to a smooth, pancake-like consistency. Proceed with the same spices and vegetables.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder to the egg mixture for an extra kick.
Why this is on our healthy list.
High in Protein
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function. A protein-rich breakfast helps keep you feeling full and energized.
Quick Energy Boost
The carbohydrates from the bread provide a quick source of energy, making this an ideal breakfast to start your day or a great snack to beat a mid-day slump.
Source of Vitamins and Minerals
This dish contains various micronutrients. Eggs provide Vitamin D and B12, while vegetables like onions, tomatoes, and coriander offer vitamins A, C, and K, along with beneficial antioxidants.
Frequently asked questions
A serving of two pieces of Masala Egg Toast contains approximately 300-350 calories, depending on the type of bread and the amount of oil used for frying.