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Breakfast for dinner · 22 minutes

Savory Masala French Toast with Cilantro Chutney

The custard is a masala omelet mix of chili, onion, cilantro and turmeric, so the French toast comes out savory and golden, with a bright green chutney for dipping.

Prep
10 min
Cook
12 min
Total
22 min
Serves
2
Jump to recipe
VegetarianStovetopBlender

Bread toast, or egg toast, is a classic in Indian homes and street stalls: thick slices dragged through a masala omelet mix and fried in butter until the onions and chili stick to the crust. It’s French toast with no syrup in sight, and once you’ve had it, the sweet version starts to feel like dessert.

Turmeric gives the custard its sunny color, and a pinch of cumin and chili powder keep it from tasting like plain eggy bread. The cilantro chutney blends in a minute and makes everything sharper; it’s also great on the next day’s sandwiches.

The recipe

Savory Masala French Toast with Cilantro Chutney

Prep 10 min · Cook 12 min · Total 22 min · Serves 2

Ingredients

Tap to tick off as you go.

For the cilantro chutney

For the French toast

Method

  1. Step 1: Blend the chutney

    Blend the cilantro, mint, chili, peanuts if using, lime juice, salt, sugar and 2 tbsp water until smooth, adding the last tablespoon of water only if the blades stall. Taste for salt and lime.

  2. Step 2: Mix the masala custard

    In a wide, shallow dish, whisk the eggs, milk, turmeric, cumin, chili powder and salt until no streaks of white remain. Stir in the onion, chili and cilantro.

  3. Step 3: Soak the bread

    Heat 1 tbsp butter in a large nonstick or cast-iron skillet over medium. Lay 2 slices in the custard for about 20 seconds per side, pressing so they pick up the onion and herbs.

  4. Step 4: Fry until golden

    Cook the slices for 2–3 minutes per side, until deep golden and the center springs back when pressed. Spoon any onion left in the dish onto the tops before flipping so it fries into the crust. Repeat with the remaining butter and bread.

  5. Step 5: Serve

    Cut on the diagonal, sprinkle with chaat masala if you like, and serve hot with the chutney for dipping or drizzling.

Good to know

  • Chop the onion and chili very fine. Big pieces fall off in the pan and burn instead of sticking to the bread.
  • Day-old bread soaks up the custard without falling apart. If yours is fresh, toast it lightly first.
  • The chutney darkens as it sits. A little extra lime juice keeps it bright for up to 3 days in the fridge.

Swaps

White bread
Gluten-free sandwich bread; soak for only 10 seconds per side since it’s more fragile
Milk
Unsweetened oat milk or water, which keeps the toast dairy-free if you fry in oil
Peanuts in the chutney
A spoonful of plain yogurt for a creamier, milder chutney

Questions people ask

What is masala French toast?

It’s a savory Indian-style French toast where the bread is dipped in eggs seasoned like a masala omelet, with onion, green chili, cilantro and spices, then pan-fried.

Can you make French toast savory?

Yes. Leave out the sugar and vanilla, season the eggs with salt, herbs and spices, and serve it with chutney, hot sauce or a salad instead of syrup.

How long does cilantro chutney last?

About 3 days in a sealed jar in the fridge. Press plastic wrap onto the surface to slow browning, or freeze it in ice cube trays for up to 3 months.

Get the cilantro, red onion and green chili from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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