Savory egg batter creates a tasty French toast grilled cheese mashup
Growing up in an vegetarian state of Gujarat, egg dishes were not the norm — eggs were considered “non-veg.” However, toast dipped in a savory egg batter with spices and fried in ghee was a popular breakfast in our family circle.
My favorite was this version, with a seasoned cheese mixture sandwiched in the middle of two slices. Almost like grilled cheese colliding with French toast but leaving the sugar in its wake. It’s a guaranteed crowd-pleaser and is quick to make from ingredients easy to find in your refrigerator.
Anita Jaisinghani is the chef-owner of Pondicheri restaurant in Houston. Her website is india1948.com . Her cookbook, “Masala” (Ten Speed Press), is out now. Email: anita@pondicheri.com.
MASALA EGG TOAST
• 6 large eggs
• 2⁄3cup milk or heavy cream
• ½ teaspoon turmeric
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 8 slices of bread, white or wheat
• 1½ cup melting cheese like cheddar or raclette • 1 small serrano pepper, minced
• 2 tablespoons minced onion
• 2 tablespoons minced cilantro
• 3 to 4 tablespoons ghee
• Herbs or microgreens for garnish
• Spicy ketchup or a dipping sauce of your choice
Instructions: In a medium-size bowl, whisk the eggs with heavy cream, turmeric, black pepper and sea salt until smooth and frothy. Lay 4 slices of bread on a surface. Top with equal amounts of grated cheese, serrano pepper, minced onion and cilantro. Press the other slice on top.
Lay the sandwiches in a shallow wide pan. Pour the egg mixture on top and let it soak in for a minute or two. Turn the sandwiches over and let the other side soak in the egg mixture. Soaking time should be a minimum of 2 to 3 minutes but no more than 5 to 7. Over high heat in a flat nonstick or seasoned skillet, heat the ghee. Gently drop the sandwiches, possibly all four if the skillet size allows it. Pour some of the remaining egg mixture over the sandwiches. Cook for 2 to 3 minutes on high to medium setting then flip over to the other side. Cover the skillet if you can, this will help the cheese melt. Cook for another 2 to 3 minutes. Let the toast rest for a minute then serve topped with herbs or microgreens with a dipping sauce of your choice.
NOTES & VARIATIONS
• Brioche or challah work best for this toast but even a few days or old sourdough can be good – it will, however, need more soaking time.
• For a diary-free version, try coconut milk instead of milk in the egg mixture. Instead of cheese, spread almond or peanut butter, and instead of ghee, use olive oil.
• We love Maggi Hot and Spicy ketchup, but any ketchup or sauce will do.
Serves 4