“An Egg today is better than a Hen tomorrow.”
Benjamin Franklin (1706-1790)
Yesterday, we started the series Breakfast with Eggs Recipes. Today, we’ll present French Toast (Part 1 was Mughlai Paratha).
French toast is a very popular breakfast in the Western world, but with globalization, French toast has become a part of our cuisine too, albeit with some variations. A little research on the web revealed some interesting facts about the dish.
The French toast made in Europe and America contains milk along with eggs as one of the main ingredients for soaking the bread slices. They even use cinnamon, granulated sugar as addendum, and have it with Maple or any other syrup. Here’s a googly – French toast isn’t necessarily of French origin. It finds its earliest mention in a 4th century Roman cookbook – Apicius. Frying the day old stale bread solved the problem for unappetizing crunchy bread. The book, apparently, is arranged in a manner similar to modern cookbooks.
Preparation time: 5 mins
Cooking time: 5 mins
- Milk bread (Pauruti): 4-6 slices
- Eggs (Dim): 3
- Onion (Peyaj): 1 medium size, chopped into small pieces
- Green chili (Kacha Lanka): 2, finely chopped
- Sunflower oil (Sada tel) for frying
- Salt to taste
- Cut the bread slices diagonally and keep aside
- Break the eggs into a wide, shallow plate along with chopped onion, chilies and salt, beat well with a fork
- Place the bread slices , one at a time, letting the egg to soak in, turn the slices around to soak the other side also
- Heat oil in a pan and fry the egg soaked slices till golden brown on both sides
- Serve hot with tomato sauce or green chutney
Hot tip: To reduce the calorie intake, you can use brown bread instead of milk bread.