Breakfast in my home is usually cereal, pb&j or nutella. But on the weekends I try to plan and make something special that is a favorite of everyone. Back home, mom makes parathas for my father along with a dal or vegetable curry for breakfast ‘every’ single day, weekend breakfasts are even more elaborate, with special preparations like Puri-Cholay, Aloo kay Parathay, Khichdi-Khagina etc.
One breakfast that both me and my hubby love is this eggy bread. My toddler eats just a bite or two, like she eats everything else, she is fussy eater, just like I was as my mom keeps tells me.
You can call it a version of french bread, an indian take on it. The recipe is very simple and it gets done quickly.
Eggy Bread – Mom Style – Indian Version French Bread
Bread slices – 4
Milk – 3/4 cup
Eggs – 3
Black pepper powder – 1/2 tsp
Salt – a pinch
Sugar – 1 tsp
Whisk eggs in a bowl and add milk, black pepper powder, salt and sugar. Heat a frying pan on medium high heat. Meanwhile slice each sandwich bread into two triangles. Stack them all in a bowl. Add half tablespoon of oil in the pan as soon as it gets hot and swirl around the pan to evenly coat it. Dip each triangle of bread in the egg+milk mixture and let it soak up for 10-20 seconds. Lift up the bread and carefully place on the frying pan. Cook for 2-3 minutes each side until golden brown and cooked through. Transfer to a serving plate. Repeat with all the bread slices. Serve warm.