While traditional sweet French toast is fabulous, this savoury Indian-style French toast is everything you need to spice up your next brunch. Commonly known as Masala Toast or Bombay Toast, I grew up calling it ‘egg bread’. A weekend breakfast staple, I loved mine with slightly soggy centres and loads of chilis; balancing the spice of each bite by dipping into copious amounts of cool ketchup, then washing it all down a cup of sweet masala chai. Personalize your Masala Toast with more or less spice, or by adding in your favourite veggies (bell peppers add a great touch of sweetness). Just be sure not to skip the combination of red onions, cilantro, and chilis – these are essential flavours that can’t be replaced. This Indian French Toast is best enjoyed immediately, but can be made ahead and reheated using a pan or air fryer in a pinch!
Crack the eggs into a mixing bowl. Add the milk and whisk until thoroughly combined.
Add the salt, pepper, cayenne and turmeric, mix to combine.
Add the onions, red and green chili peppers and cilantro. Mix to combine, then transfer the egg mixture to a shallow bowl for easier dipping.
Heat a non-stick pan over medium high heat. Melt one tablespoon of ghee, or half of a tablespoon butter plus one teaspoon olive oil, in the pan.
Place a one slice of bread into the egg mixture, soaking for a few seconds. Flip and repeat on both sides. Use a spoon so there is a thin layer of onions, chilis and cilantro on the top side.
Place the bread, masala side up, on the hot pan.
Cook until light golden brown, about two minutes. Flip, being careful the masala sticks to the bread when flipped. Cook for an additional two minutes, or until until light golden. Repeat steps 5-7 with the remaining three slices of bread.
Serve warm with ketchup.