Good morning and goodbye
Crispy egg-soaked bread with an Indian twist for early mornings or late nights
The birthday girl made chicken skewers with a peanut sauce. Open salmon sandwiches. Homemade hummus and aubergine dips. And her half Chinese bf brought a box of the rather unfortunately named Ching-Kee Cookie Rolls.
But it wasn’t enough.
Back at home in the wee hours of the morning, hubby swung his way to the kitchen and started furiously beating an egg. It appeared that he was making good use of the last remaining contents of our fridge – eggs, stale wholemeal bread and green finger chillies.
Unwittingly, he was also recreating a breakfast staple from my Kolkata home – French Toast. Eggs soaked fried bread. The Indian twist provided by green finger chillies and mango pickle.
As I drank my night cap and ate pickle-soaked French Toast, I thought about three things. One, no matter how ill or drunk I am, I always have time for Indian food.
Two, I am so ready for my next holiday. With that, I leave for a long weekend in Italy.
- 1 medium egg
- 1 tbsp milk
- 2 small green finger chillies, chopped
- 1 stale slice of bread
- Quarter tsp salt
- 1 tsp oil
Beat the egg and mix in the salt, milk and green chillies. Bring the oil to heat on a medium low flame.
Soak the bread in the egg mixture. Don’t use fresh bread because it’ll just fall to bits.
Now shallow fry the egg-soaked bread for about two minutes on either side until the bread feels hard to the touch again.
Eat with mango pickle. Sip a cuppa or your last drink after a long night.
This entry was posted on Tuesday, April 15th, 2008 at 1:29 pm and is filed under Breakfast, Highlights, Home Alone. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.