#266 Bombay Toast

I'm sure you've all heard about French Toast --a soft and sweet breakfast food that is absolutely buttery moist with a crispy skin. Who doesn't like French toast with some Maple syrup poured all over? This toast is equally good and has a different flavor in the egg mixture used to drown the soft slices of bread. Did I throw you 'off-track' with the recipe? It is not a new recipe of any sort, instead it's one of the simplest  savory versions of the French Toast. One very common in most households in Maharashtra... and so the name "Bombay Toast" and I can eat this at any time of the day. For one, the savory onions, ginger and cilantro have such a lovely aroma together, and while you toast the bread in the butter its a whole breakfast that tastes of an omelette ...Mmmmmm love it!!!

Ingredients:
Eggs-4
Shallots chopped fine- 1/4 cup
Cilantro chopped fine- 1/4 cup
Green chili chopped fine- 1 Tspn
Ginger chopped fine- 1/2 tspn
Pepper and salt to taste.
White Bread -4 slices
Butter for pan roasting.

Directions:
1. Break the eggs into a shallow bowl. Add salt and pepper and beat well with eggbeater.
2. Add a Tablespoon of water and mix well.
3. Add all the ingredients except for bread and butter to the egg mixture, beat well until fluffy.
4. Place  skillet over a medium to low fire and add small dabs of butter.
5. When butter just melts, dip each slice of bread gently in the egg mixture coating all sides of the bread distributing the onions, cilantro all over evenly.
6. Gently place the soaked bread onto the skillet add a few more dabs of butter around and over the slices.
7. Toast until the egg is cooked and bread is lightly browned. Turn over and let cook in the same way on both sides. Remove and serve with ketchup.