Masala French Toast (Savoury Egg Toast)

Choose a wide, shallow dish big enough to lay a whole slice of bread flat. Crack the eggs into it.

Add the finely chopped onion, finely chopped green chilli, fresh coriander, turmeric, red chilli powder, garam masala, salt and the measured milk to the eggs.

Whisk hard with a fork for a full 60 seconds. You want plenty of air in it, so the mixture is frothy and the spices are evenly distributed.

1 min

Heat a flat, heavy non-stick tawa over medium-low heat. Add some of the butter and let it melt and bubble across the pan.

Lay a slice of bread into the egg mixture. Lift it out and turn it over straight away, so both sides soak up the egg without the bread falling apart.

Scoop up the heavier bits (onion, chillies) that have sunk to the bottom of the dish, using your fingers or a spoon, and press them onto the top of the soaked bread slice.

Lift the loaded bread carefully and lay it onto the sizzling butter.

Impose a strict, undisturbed low-heat sear for 2-3 minutes. The foundational egg protein must achieve an absolute, golden, and fiercely crisp polymerization.

2–3 min

Flip it over with a wide spatula. Press down gently and evenly so the onions and chillies on top meet the hot tawa. Cook for another 2 minutes until golden brown.

2 min

Take it off the heat. Cut it in half diagonally with a sharp knife and serve steaming hot.