Savory Bombay Toast

Close up of Bombay toast on plate with utensils

Course: Breakfast

Cuisine: Indian

Diet: Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: slices

Calories: 317kcal

Author: Shruthi Baskaran-Makanju

My Bombay toast is a savory masala French toast loaded with onions, jalapeño, cheese, and cilantro. Indian street food ready in 20 minutes for breakfast.

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Ingredients

For the egg mixture:

3 large eggs
¾ cup whole milk

For the toast:

½ medium red onion finely chopped
1 medium jalapeño seeds removed, finely chopped
¼ cup sharp cheddar cheese shredded
2 tablespoons fresh cilantro chopped, plus more for garnish
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter divided
4 slices brioche or challah bread

Instructions

In a shallow bowl or dish wide enough to hold a slice of bread, whisk together the eggs and milk until well combined.
Add the red onion, jalapeño, cheddar, cilantro, salt, and pepper to the egg mixture. Whisk well to distribute evenly.
Heat a cast iron skillet or nonstick pan over medium-low heat. Add ½ tablespoon butter and let it melt and coat the pan.
Stir the egg mixture to redistribute the mix-ins. Dip one slice of bread into the mixture, letting it soak for a few seconds on each side. Lift and let excess drip off, then place in the hot pan. Cook for about 3 minutes until the bottom is golden brown.
Flip and cook another 3 minutes until the other side is golden and the egg is cooked through. Transfer to a plate.
Add another ½ tablespoon butter and repeat with remaining slices, stirring the egg mixture before each dip.
Garnish with extra cilantro and serve immediately.

Notes

Medium-low heat is essential — too high and the bread burns before the egg cooks through.
Stir the egg mixture before dipping each slice so the onions, jalapeño, and cheese are evenly distributed.
Brioche or challah absorbs best, but any bread works — this dish was traditionally made with stale bread.
Storage: Best served immediately. Reheat leftovers in a dry skillet over medium heat, 2–3 minutes per side. Keeps refrigerated up to 2 days.

Nutrition