Eggy Bread Indian Style (Gypsy Toast, Eggy Bread, French Toast)
I used to make these a lot when girls were young and living at home. I still make them occasionally for a brunch. The recipe has been altered to suit Indian taste. You can use a slightly stale bread for making these, but the eggs should be fresh. They make a quick and simple breakfast or a light meal. Serves 2
4 slices bread (this dish tastes best with white bread)
2 large or 3 medium eggs. The amount of eggs is approximate.
1 small onion, peeled and finely chopped
1-2 green chillies, finely chopped (Indians don’t generally remove seeds)
1-2 tbsp. chopped coriander leaves or chives
2-3 tbsp. full cream milk or a little single cream (optional)
Salt to taste
Freshly ground black pepper to taste
Oil or butter for pan frying (I prefer oil)
Break the eggs in a bowl.
Add salt, pepper, onions, coriander leaves/chives and green chillies. Beat until well mixed. You can add milk or cream to this mix, if you like.
Heat oil/butter in a large non-stick frying pan to medium hot.
Dip each bread slice into the egg-milk mixture, turning over to cover both sides. It will absorb a little egg.
Place the bread slices in hot butter/oil, adding a little egg mixture with chopped onions, green chillies and coriander on top.
Turn over after a minute or two and cook until both sides are cooked through and look slightly brown.
Serve hot with some tomato ketchup or chilli sauce.
You can also add a little of de-seeded and finely chopped tomatoes.
You can make sweet French toast by adding sugar to the eggs in place of salt, pepper, onions, chillies and coriander leaves.
You can make 'eggy bread' with leftover naan bread also.