Savory French Toast | Bangladeshi Style

This savory french toast is served for evening nasta in households all over Dhaka!

One of the simplest snacks, it only needs a few ingredients and about 15 minutes to make. Serve it with your favorite condiments, like chili sauce, ketchup, etc. and a steaming cup of cha for the full experience!

Though I only use chilis, onions, and salt for the egg mixture, you can also try adding these extras to amp things up!

Cilantro – chopped and mixed into the egg mixture. Provides a different flavor experience.

Milk – whisked in with the eggs. This makes it a little creamier and will also allow the bread slices to soak up more liquid so the centers are more moist.

Sugar – just a pinch! Whisked in with the eggs. This will provide a touch of sweetness and help bring out the other flavors in the dish.

I use thick cut white bread for this recipe, but you can use regular if that’s what you have available.

I like to cool my toasts on wire racks.

This keeps the toasts from turning soggy from the steam that escapes when you take it off the pan. You can also stack them on a plate to keep them warm, but again, those will be a little softer. Up to your preference!

Watch the whole process in the video below:

INGREDIENTS  

• 3 large eggs
• 3 slices white bread
• 1/2 small red onion (about 1/4 cup)
• 3 green chilis (sliced finely)
• 3/8 tsp salt (or to taste)
• 1 tbsp milk (optional)
• pinch of sugar (optional)
• cilantro (optional)
• vegetable oil and/or butter (for frying)

INSTRUCTIONS 

Add your sliced onions, green chilis, and salt into a bowl. Mix everything well, mashing a little with your finger (wear gloves).

Then add in your eggs (+milk/sugar/cilantro if using). Whisk everything together until nice and frothy.

Set your pan to heat on medium low. Pour in a bit of oil. Then take your bread slice and dip it into the mixture.

Make sure all sides of the toast is covered in egg, then pick up some of the onions and chilies and spread it onto one side of the toast.

Gently place the toast onto the pan, chili/onion side down. Then take some more of the chilies and onions from the mixture and spread it on to the other side.

Your toast is done once the bubbling on the edges subside. Flip gently, and fry until nice and golden brown on both sides.

Transfer to a wire rack. Once it cools down a little, sliced them down the middle into triangles. I like to use scissors for this.

Now, plate your toast, sprinkle with some cilantro if you want, and enjoy!