One of the first ‘non-Indian’ breakfast dishes we ever had was French Toast. Not the sweet variety common in the US, but a savoury salt-pepper-chilli version, suitable to our palate. It was an instant hit and became a regular at home. It is easy to make, delicious, is a great way to sneak in some eggs for breakfast and is crispy yet soft at the same time. Glorious, indeed 🙂
When I started cooking for myself more often (5-6 years ago), I rediscovered my love for french toast. This version is more amped up in terms of herbs and is as glorious as ever!
French toast is the best for lazy breakfast days. Or when you’re sick of eating plain ol’ eggs. Or when you just want some of that golden, crispy, spicy, herb-laden, soft on the inside goodness! The fact that it takes me back to blissful childhood days is an added bonus 😃
The dish takes literally 3-4 minutes to prep and then 5-6 minutes to cook all the slices. That is it. So quick, so simple. What more does one need?
Once the eggs are whisked nicely, I add some milk to bring in that extra softness in the bread. The spices are a mix of herbs, garlic and chilli. All super easy to find.
The slices of bread need to be coated nicely all over, including the sides, and then cooked in a tiny pat of butter for about two minutes. And you’re ready for breakfast 🙂
There are this lovely golden, crunchy parts all over the bread and the inside is soft and melt in the mouth. Each bite has a burst of these textures and the flavours from the herbs. Yum!
I always top my French toast with ketchup, but you can have it plain or with some mustard as well.
Try this for your next breakfast. You’ll love it just as much as I do!
Herb-y French Toast
5-6 slices of bread
1/2 cup (100 ml) milk
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp garlic granules
1/2 tsp pepper
1/2 tsp red chilli powder/flakes
1 tbsp chopped coriander leaves
Salt to taste
Butter for cooking
- Crack the eggs in a large bowl, with a flat-ish base. Whisk till light and fluffy, for about 3-4 minutes
- Pour in the milk and whisk well for another minute
- Add the herbs, garlic, salt, pepper and chilli. Mix well
- Heat a frying pan. Melt a little butter on the pan.
- Dip each slice of bread into the bowl, turn sides. Ensure that the sides are coated well too. Let any excess drip off
- Fry two slices at a time, flipping after a minute on each side. Once the egg is cooked and the bread is mostly golden-brown, transfer to the serving plate. Repeat for rest of the slices
- Serve plain or with ketchup/mustard