1. Masala egg bread toast
Serves 1 to 2
- 2 eggs
- 5tbsp of milk
- 1/2 tbsp ginger garlic paste
- Pepper powder (as per preference)
- 2 pinch of turmeric powder
- Coriander leaves (optional)
- salt ( as per taste)
- 6 bread slices
- butter or oil to cook
- cheese (optional)
- In a large bowl, beat the 2eggs, milk, ginger garlic paste, pepper powder, turmeric, salt, and coriander.
- Cut the bread slices in half diagonally. If you want, you can even cut the crust off
- Place the tawa/pan on medium flame and let it heat
- Once the tawa/pan is slightly hot, add some oil or butter
- Soak the bread slices in the egg mixture
- Place the soaked bread slices on tawa/pan and let it cook until golden brown on each side
- If you want, you can add cheese on one side, and let other side cook till golden brown
- Serve immediately with ketchup or chutney
2. Quiche toast cups
Serves 2 to 3
- 1 rasher of bacon , rind removed, diced (50g / 1.5 oz)
- 1/4 onion , finely diced (brown, white or yellow)
- 1 tsp oil
- 6 slices white sandwich bread (fresh)
- 2 regular size eggs (or 3 small)
- 2/3 cup milk
- 1/3 cup cheese , grated (tasty, gruyere, cheddar – any good melting cheese)
- 2 tsp parsley , finely chopped
- Salt and pepper
- Oil spray
Preheat oven to 180C/350F.
Heat 1 tsp oil in small pan over high heat. Add onion and bacon and sauté until bacon is crisp – about 2 minutes. Remove from heat and set aside (you can just leave it in the pan).
Cut bread into rounds or just cut crusts off. I use a 800g/28oz tomato can (emptied and washed) – the perfect size to cut rounds to fit into muffin tins out of bread, pastry etc.
Use a rolling pin to flatten the bread.
Lightly spray 6 muffin tin holes with oil spray, then press the bread into the muffin tin.
Place in oven for 3 minutes. Remove from oven and set aside. The toast cups should not be browned, just a bit dry (like “toast”).
Whisk together the egg, milk, parsley and a pinch of salt and pepper.
Divide the bacon mixture between the 6 toast cups, then the cheese.
Pour 2 1/2 tbsp of egg mixture into each cup, then immediately place in the oven. If you take too long between pouring the egg mixture into the toast cups and putting it in the oven, the egg will start soaking into the bread.
Bake for 12 to 15 minutes until the top is lightly golden and the filling is set.
Remove from oven and rest for 5 minutes before serving. The filling will be puffed up but it will deflate while resting.
Garnish with extra parsley if desired. Serve warm.
1. This recipe does not work with stale bread because you cannot flatten it and when you try to mould it into the muffin tray, it will crumble. Trust me – I tried.
2. The purpose of popping the toast cups into the oven for a few minutes is to dry the bread out a bit so it doesn’t soak up the egg mixture. The bread should not brown so it doesn’t matter if the oven is not quite up to 180C/300F when you put the toast cups in.
3. Deviled eggs
- 6 large Eggland’s Best eggs
- 2 1/2 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- 1/8 teaspoon salt
- dash of fresh black pepper
- garnish: paprika
- Place eggs in the bottom of a saucepan; add enough cool water to cover eggs.
- Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes.
- After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes.
- Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
- Slice eggs in half lengthwise, and carefully remove yolks.
- Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
- Spoon yolk mixture into egg whites.
- Sprinkle with a bit of paprika.