Breakfast Egg

Potato egg toast

Providing kids with a filling and nutritious snacks for their school tiffin is a challenge.During the morning among the hustle and bustle you often have to follow your instincts and cook with whatever is ready at hand.This recipe is a fusion of the Maharashtrian Bread pakora and french toast.The French toast contains sugar and vanilla which is not there.It is not deep fried still it is crispy because of the chickpea flour and potato makes it filling.These make an excellent and healthy breakfast.

 

Ingredients
1.Brown Bread ( 4 to 5)
2.Eggs(2)
3.Potatoes(2 boiled with little salt)
4.Garlic crushed( 5 to 6)
5.Chilli flakes (1 tbsp)
6.Chickpea flour (2  tbsp)
7.Coriander or parseley (chopped 2 tbsp)
8.Roasted cumin powder(1 tbsp)
9.Oil 2 tbsp
Preparation
1.In the wok add 1 tbsp of oil and add garlic and chilli flakes.
2.Add boiled and mashed potatoes(mash them with spoon and stir vigorously till they mix nicely.
3.Add cumin powder(roasted)
4.Check the salt add if you need more.
5.Beat the eggs with little salt .
6.Add the potato mixture into the eggs and make a batter.
7.Add chickpea flour into the batter.and add chopped coriander leaves
8.In the non stick pan add 2  tbsp of oil.
9.Dip the bread into the batter and coat them nicely .
10.Fry both the sides of the bread on slow heat till they get cooked and crispy.
11.Serve hot with tomato ketchup for breakfast or pack them in tiffin boxes with love.

Print

Potato egg toast

This is a quick recipe, shallow frying bread ducked in egg and potato mixture.
Course Appetizer, Breakfast
Cuisine Fusion, Indian
Keyword breakfast recipes, easy breakfast recipes, egg breakfast recipes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 3
Author indrani

Ingredients

Ingredients

  • Brown Bread 4 to 5
  • Eggs 2
  • Potatoes 2 boiled with little salt
  • Garlic crushed 5 to 6
  • Chilli flakes 1 tbsp
  • Chickpea flour 2 tbsp
  • Coriander or parseley chopped 2 tbsp
  • Roasted cumin powder 1 tbsp
  • Oil 2 tbsp

Instructions

Preparation

  1. In the wok add 1 tbsp of oil and add garlic and chilli flakes.
  2. Add boiled and mashed potatoes(mash them with spoon and stir vigorously till they mix nicely.
  3. Add cumin powder(roasted)
  4. Check the salt add if you need more.
  5. Beat the eggs with little salt .
  6. Add the potato mixture into the eggs and make a batter.
  7. Add chickpea flour into the batter.and add chopped coriander leaves
  8. In the non stick pan add 2  tbsp of oil.
  9. Dip the bread into the batter and coat them nicely .
  10. Fry both the sides of the bread on slow heat till they get cooked and crispy.
  11. Serve hot with tomato ketchup for breakfast or pack them in tiffin boxes with love.

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

1 Comment

  1. This is an interesting recipe Indrani. I make normal masala French toast but haven’t tried potato egg toast. Would love to try this recipe out for brunch, must be not only delicious but filing too.

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