1st Colleague (With assertion): But French Toasts are sweet.
2nd Colleague (With an expression of victory for knowing something more): What are you saying! French Toasts have always been savoury. I like them so much with ketchup.
Me (With an approving posture, and making the final victory call as ‘majority wins’): Yes! (Turning at 1st Colleague) French Toasts are savoury only.
I realised after few years probably, how my poor colleague (1st Colleague) was so right. And we two (2nd Colleague and myself), the so called ‘Homo Sapiens’ translated to ‘wise man’ in Latin, empowered with the power of dominance of argument and majority, were so wrong. But wait! Were we really wrong? Is having them sweet is the only way French Toasts can be savoured? As with a little tweak of destiny, and my gradual inclination towards food and food history, the veiled information begin to unveil, and I realise how we all are right and how we all can seldom go wrong.
Yes, that’s what knowledge is. The more you dig in, the more you will be hit back with surprises. And as I analyse more with my growing age and greying hair, this never ending process is also never going to lose its fervour, if one is ready to surrender oneself to series of revelation with a flexible dosage of imagination.
Likewise, with its undoubtedly promising taste and look, along with ease of cooking and eating, my today’s dish ‘Savoury French Toast’ has something more to offer. With each trial since my very beginning of venturing into the process of cooking, as I come closer to making my Savoury French Toast, I also begin to uncover the dilute nuances of the taste and technique of preparing the dish along with the delicate and its noteworthy history, which no doubt challenge the existing content of my knowledge within me, and incites me to go further on the embarked path.
So, here is my recipe for the not so French, but very much belonging to each and every part of the world, the Savoury French Toast Recipe, for you to devour.
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Recipe: Savoury French Toast
Preparation Time: Around 8 minutes Cooking Time: Around 5 minutes per toast on low flame (excludes time taken to heat the pan) Equipment Used: Knife, Mixing Bowl, Bowls, Non-stick Skillet Pan, Wooden Turner, Spoons, Measuring Cups, Measuring Spoons
Ingredients:
- 2 Eggs
- 5 Slices of Bread
- 1 Small Onion
- 1 Tomato
- ¼ Cup Milk
- Rice Bran Oil for frying
Method:
- Chop the onion and tomato
- Beat the eggs into a bowl
- Add milk and salt into the beaten eggs, followed by the chopped vegetables
- Whisk the eggs along with ingredients properly
- Heat a pan
- Add little oil into the pan and wait till smoke appears from the oil
- Now dip a slice of bread in the egg mix and quickly remove to put the bread slice into the pan
- Fry for one and half minutes, till you feel the edges are slightly brown or crisp
- Flip the bread slice and cook for another two minutes
- Transfer the toast to a plate
- Repeat the process of frying, till you run out of bread slices or the egg mix gets over
Chop the onion.
Chop the tomato.
Beat the eggs into a bowl.
Add milk and salt into the beaten eggs.
Add the chopped vegetables.
Whisk the eggs along with ingredients properly.
Heat a pan.
Heat little oil in the pan.
Dip a slice of bread in the egg mix and quickly remove to put the bread slice into the pan.
Fry for one and half minutes, till you feel the edges are slightly brown or crisp. Flip the bread slice and cook for another two minutes.
Tips:
- Take a broad container to beat the eggs and mix the ingredients, so that you can dip the bread slices easily without breaking them
- Don’t soak the bread for long in the egg mix. Else the bread slices will break
- When you will dip the bread slice in the egg mix, you will notice the slice is only absorbing the liquid. Put the vegetables on the slice with your hand
- The bread slice won’t hold the vegetables from both sides. It’s okay to have the vegetables stuck on one side
- In case of non-stick pan, heat the pan on a low flame
