“Just chop some onion. Very fine alright or you might ruin it. Little cilantro and green chili. Thrown them in your eggs. Beat. Dip. Pan fry. That’s it. That’s how you make French toast”. The roadside vendor always stationed next to my college was showing me the recipe for his famous “French Toasts” for which people would line up for more than a block long line. French toast (or the Indian version of it!) was all he made apart from anda bhurji (scrambled eggs), masala omelette and anda fry (boiled eggs tossed with spices on a hot pan). Egg was his expertise and he was good at what he made. Funny part was that he knew about it and never shied away from expressing it to people. His french toast was what I knew french toasts look, smell and taste like. Well, until I moved to the US 10 years back and my then new husband decided to treat me with an elaborate spread of what is called “the American breakfast”. The first look at the french toast on my table and I felt cheated! Either by the man who I call my husband now or the man who I thought knew all about eggs and french toasts.
Anyway you should get an idea of who ended up gaining my trust in the end but I still make the spicy version once in a while with tons of onion (chopped very fine alright!), chili and cilantro. Will spare you that experience for today though and instead share this recipe for a beloved American breakfast. It’ll work best if you use stale bread (a day or two old) but fresh bread will work just fine too. My kids love theirs cut into smaller finger length pieces, sprinkled with a little powdered sugar which they then dunk in maple syrup and eat with delight.
1/3 cup milk
6-8 whole grain bread (preferably stale) (challah and white bread work great too)
2 teaspoon granulated sugar
1 teaspoon cinnamon powder (can substitute with vanilla essence or grated orange zest)
2-3 tablespoon Butter (or olive oil)
In a bowl whisk together eggs, milk, cinnamon and sugar. Transfer to a shallow container like a small casserole or pie plate.
Melt butter in a thick bottom skillet (1/2 tablespoon per slice at a time). Dip one (or two slices of bread in egg mixture. Fry in the skillet until they are golden brown, then flip to cook the other side. Serve with syrup.