| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Indian |
Indian, Breads |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 300 |
ml |
Milk |
| 2 |
|
Fresh green chillies |
| 2 |
tb |
Fresh coriander |
| 75 |
g |
Cheddar or mozarella cheese |
|
|
Grated |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 4 |
|
Slices bread |
|
|
Corn oil for frying |
INSTRUCTIONS
1. Break the eggs into a medium bowl and whisk together. Slowly add the
milk and whisk again. Add the chillies, coriander, cheese, salt and pepper.
2. Cut the bread slices in half diagonally, soak them, one at a time, in
the egg mixture.
3. Heat the oil in a medium frying pan (skillet) and fry the bread slices
over a medium heat, turning them once or twice, until they are golden
brown.
4. Drain off any excess oil as you remove the toasts from the pan and serve
immediately.
These crunchy toasts make an ideal snack or part of brunch and go really
well with grilled tomatoes and baken beans.
Compiled by Imran C.
Posted to CHILE-HEADS DIGEST V3 #183
From: "I. Chaudhary" <imranc@onthenet.com.au>
Date: Wed, 11 Dec 1996 13:00:23 +1000 (EST)
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