Bombay toast recipe
Upgrade your morning meal with this spicy Indian-inspired toast, studded with red chillies and coriander for a fresh and spicy start to your day. Stack and serve alongside a mango lassi, perfect for a lazy weekend brunch.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 174 calories / serving
Ingredients
- 125ml semi-skimmed milk
- 2 large eggs
- 1 red chilli, deseeded and finely chopped
- 10g fresh coriander, finely chopped
- 4 slices wholemeal farmhouse loaf
- 15g salted butter
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Shop ingredientsEach serving contains
- Energy
- 730kJ 174.0kcal
- Fat
- 8g
- Saturates
- 4g
- Sugars
- 3g
- Salt
- 0.9g
of the Reference intake
Carbohydrate 16.0gProtein 9.0gFibre 2.4g
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Method
- Preheat the oven to gas ¼, 110°C, fan 90°C. Whisk the milk and eggs in a large, shallow dish, season and stir in the chilli and coriander. Add the bread in an even layer, flipping to coat completely in the egg mixture. Leave for 1 min until the liquid in the dish has been absorbed into the bread.
- Melt half the butter in a large frying pan over a medium heat. When foaming, add slices of the soaked bread in batches. Cook for 2 mins, then flip and cook for 1-2 mins more until golden. Transfer to a plate and keep warm in the oven while you repeat with the remaining butter and bread.
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