Masala Egg Toast
30 Min

Masala Egg Toast

Growing up in an entirely vegetarian state of Gujarat where even eggs were considered ‘non-veg’ and eggless cakes abound, egg dishes were not the norm. French toast may be well-known here and in France, of course but it’s almost unheard of in most of Asia or at least it was in the era that I was growing up. However, toast dipped in a savory egg batter with spices and fried in ghee was a popular breakfast in our family circle. My favorite was this version with a seasoned cheese mixture sandwiched in the middle of 2 slices. Almost like grilled cheese colliding with a French toast but leaving the sugar in its wake. It’s a guaranteed crowd pleaser and is quick to make from ingredients easy to find in your refrigerator. 

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Cook Time

30 Mins



Step 1
In a medium sized bowl, whisk the eggs with heavy cream, turmeric, black pepper, and sea salt until smooth and frothy.
Step 2
Lay 4 slices of bread on a surface. Top with equal amounts of grated cheese, serrano pepper, minced onion, and cilantro. Press the other slice on top.
Step 3
Lay the sandwiches in a shallow wide pan. Pour the egg mixture on top and let it soak in for a minute or two. Turn the sandwiches over and let the other side soak in the egg mixture. Soaking time should be a minimum of 2 to 3 minutes but no more than 5 to 7.  
Step 4
Over high heat in a flat non-stick or seasoned skillet, heat the ghee. Gently drop the sandwiches, possibly all 4 if the skillet size allows it. Pour some of the remaining egg mixture over the sandwiches. Cook for 2 to 3 minutes on high to medium setting then flip over to the other side. Cover the skillet if you can, this will help the cheese melt. Cook for another 2 to 3 minutes. Let the toast rest for a minute then serve topped with herbs or microgreens with a dipping sauce of your choice.

6 large eggs

2/3 cup milk or heavy cream

1/2 teaspoon turmeric

1 teaspoon black pepper

1 teaspoon sea salt

8 slices of bread, white or wheat

1 1/2 cup melting cheese like cheddar or raclette

1 small serrano pepper, minced

2 tablespoons minced onion

2 tablespoons minced cilantro

3 to 4 tablespoons ghee

Herbs or microgreens for garnish

Spicy ketchup or a dipping sauce of your choice

Notes & Variations

  • Brioche or challah work best for this toast but even a few days or old sourdough can be good – it will, however, need more soaking time.
  • For a diary free version, try coconut milk instead of milk in the egg mixture. Instead of cheese, spread almond or peanut butter and instead of ghee, use olive oil. 
  • We love Maggi ‘Hot and Spicy’ ketchup but any ketchup or sauce will do.
30 Min

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