Two plates of masala French toast, topped with coriander chutney, chillies and coriander

Masala french toast with coriander chutney

Name: Masala french toast with coriander chutney
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: French, Indian
Ingredients: 5 eggs; 100ml whole milk; ½ tsp ground turmeric; ¼ tsp cumin seeds; 3 tbsp finely chopped red onion; 1 red chilli, deseeded and finely chopped; 1 tbsp coriander leaves, finely chopped, plus extra to garnish; 60g unsalted butter; 4 tsp vegetable oil; 4 slices stale thick white toastie bread; 1 red chilli, sliced, to garnish; 40g coriander, leaves and stems; 10g mint leaves; 1 green chilli, deseeded and roughly chopped; 10g ginger, peeled and chopped; 2 spring onions, trimmed and roughly chopped; 1 garlic clove, chopped; ½ lime, juiced; 10g jaggery or light brown sugar

Preparation and cooking time
- Prep:30 mins
- Cook:15 mins
Easy
Serves 2

Ingredients

5 eggs
100ml whole milk
½ tsp ground turmeric
¼ tsp cumin seeds
3 tbsp finely chopped red onion
1 red chilli, deseeded and finely chopped
1 tbsp coriander leaves, finely chopped, plus extra to garnish
60g unsalted butter
4 tsp vegetable oil
4 slices stale thick white toastie bread
1 red chilli, sliced, to garnish

Coriander chutney

40g coriander, leaves and stems
10g mint leaves
1 green chilli, deseeded and roughly chopped
10g ginger, peeled and chopped
2 spring onions, trimmed and roughly chopped
1 garlic clove, chopped
½ lime, juiced
10g jaggery or light brown sugar

Method

STEP 1
Put all the chutney ingredients into a food processor with 3 tbsp of water and whizz until combined and smooth. Season lightly, pour into a bowl and set aside.
STEP 2
Whisk the eggs and milk in a large bowl until combined. Add the turmeric, cumin, onion, chilli and coriander, and whisk together. Season, whisk again and transfer to a shallow dish large enough to fit the bread.
STEP 3
Add one slice of bread to the eggy mixture and leave to soak for a minute, before turning over and soaking for a further minute, making sure some of the onion, chilli, coriander and seeds are stuck to the bread. Meanwhile, put 15g of the butter and 1 tsp of oil in a large frying pan over a medium-high heat. When the butter has melted, tilt to coat the pan.
STEP 4
Heat the oven to 100C/80C fan/gas ¼. Lift the soaked bread out with the chopped pieces on the top, allowing any excess liquid to drip off, and transfer to the pan. Cook for 1 min-1 min 30 seconds or until a golden brown lacy pattern forms underneath. Flip and cook for another 1 min-1 min 30 seconds or until the pattern forms again, reducing the heat if browning too quickly.
STEP 5
Fit a wire rack into a baking tray and lay the cooked toast on top. Transfer to the oven to keep warm. Wipe the frying pan clean and add 15g of butter and 1 tsp oil over a medium heat to melt. Meanwhile, soak the other pieces of bread. Repeat the cooking process with the soaked bread, butter and oil. Serve immediately with the coriander chutney, sliced chilli and coriander leaves.