Spicy Egg Bath for Your French Toast

Savoury French Toast with chillies and onion is one of the best snack-y dishes you will have in life. Because who can say no to fried bread with some spices thrown in. If you can resist the temptation, let me know. Not that I would hang you upside down or force-feed you, okay? So do not run away, my pretty.

The idea of this post was suggested by Dolly. She wrote a post on French Toast (that rhymed and I declare myself a poet) which brings together the Romans and this fried bread dish. Being the inveterate opinion giver that I am, I had to put in my two bits on her post, to which Dolly responded with an invitation to do a guest post for her. So here I am with two slices of French Toast in my tummy, feeling like a veritable Roman gourmand and typing away whatever comes into my French toasted mind. Now Dolly does not just put recipes – she gives you a backdrop to it which tickles the imagination. When I learnt that the French Toast, which we have corrupted in India with our typical obsession with spices and heat, was actually the product of a 1st-century Roman fellow called Apicius, I was chuffed. Who would have thunk, right?

Below is how you go about making it for yourself. Since I made it for just myself this morning (I foresee the husband protesting and pouting at being left out), it is enough for one.

Ingredients

Eggs, 2

Bread, 2 slices

Half of a small red onion, chopped fine

A chilli, chopped into thin discs

A handful of coriander, chopped fine

Milk (optional), about 1/4 cup

Cumin powder, 1/4 tsp

Garam masala, 1/4 tsp (recipe for homemade garam masala is to be found at the end of the post)

Red chilli powder (a pinch or two)

Salt

 

Wholegrain spelt & malted barley seeded bread slices with ancient and sprouted grains. I found this bread the other day on the aisles and it is delicious. Nutty and with a slightly chewy texture to it.
Spices. From left to right: Garam masala, red chilli powder and cumin powder. These are just roughly put into the bowls so please do not sprinkle such generous helpings of these.
Bread into the egg bath …
…and into the pan.
2017-03-29 01.05.26 1.jpg
Sauces to dip the bread into

Heat a skillet well and drizzle it with the oil of your choice. I am democratic, yes. I used mustard oil because it adds a wonderful flavour to Indian dishes. I did not go crazy with the oil – just enough to drizzle both sides of the slices. You can always opt for a bed of oil because they do crisp quickly with more oil. As a result of the less quantity of oil, I had to leave the slices to toast for a fairly long time.

While the skillet is heating, whisk the egg with above chopped ingredients and spices. Dunk the bread slices in them and coat both sides of each slice well with the mixture. The chopped veggies do not always stay put (perverse things), so you will have to spoon them onto the bread while frying. Now ease the slices into the skillet and toast both sides till they are crisp.

When they are ready to be ravished, just add some ketchup or Tomato Hot & Sweet sauce, because really, this sauce is a beauty. If you like it hotter, go for a sauce like a Bhut Jolokia hot sauce and let steam vent from your ears.

How to make fresh garam masala

2 tbsp coriander seeds

1tbsp cumin seeds

1 tbsp cardamom seeds

1 tbsp whole black peppercorns

1 tsp fennel seeds

1 tsp mustard seeds

1/2 tsp whole cloves

2 dried red chillies

2 tbsp ground turmeric

Toast the whole spices (except turmeric powder) on a skillet till they are fragrant (roughly for 2 mins) and grind the spices in a coffee grinder.Add the turmeric powder to the mixture and you have your garam masala which will stay well for up to a month in a mason jar.

Advertisements

73 thoughts on “Spicy Egg Bath for Your French Toast

      1. Dude (I do not usually use it, certain situations exempted), but I am an Indian. We probably have competition only from the Mexicans 😛 Unless you have been eating a lot of spicy curries during your growing-up years. I had a phal curry in Ambleside, Lake District, and I decided not to judge the British after that.

        Liked by 2 people

      1. It has very often, opportunity here in Berlin, with shopping of special foods demanded there are fish with garlic as in Egypt or general case in mediterranean area it is with fish dishes inseparable in IT kitchen also all starter, in connection with lemon both are vitamin Rich times-time.

        Liked by 1 person

      1. But this thing of customisation kills Adi. Because whenever I end up in a restaurant or an eatery, I like to ask for options or specify how I would like a dish. He Hates it. So customising things can also come with a risk of pissing off the partner and coming across as difficult. But what the hell – I still do it.

        Liked by 1 person

      1. Ha ha ha…good one. I did not know that my species liked green chili. Perhaps I would love the green beer on St. Paddy’s day also. Top of the evening to you!

        Liked by 1 person

      1. Oh yes the vadas are delicious. The only problem is I cannot stop stuffing myself with them :-/ What he makes is sabudana khichdi. I can endless amounts of that too! Now you see why I try and not keep it at home always. But now that you put me in mind of it, I shall go to the Indian store and buy me a bag 😀

        Liked by 1 person

  1. I don’t want this. I need this. Seriously late night raid the cupboards and the fridge and sling it together before collapsing in a food-coma, need this. Thank you – I hope to see you on the other side

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s