Cut each of your french bread slices into half, creating 8 halves total.Warm a tablespoon of butter in a pan or griddle over medium heat. Whisk the eggs, milk, vanilla, cinnamon, and salt together in a wide bowl until thoroughly combined.Cook the other side for 30 to 40 seconds. Using a sharp spatula, flip to toast the filling side. Place the toast, filling side up on the pan.Ĭook on medium heat until the bread is golden on the bottom. Heat a cast iron pan with 1 tsp ghee or butter. On each slice of bread, spread 1 to 1.5 tbsp of the prepared filling using a spoon. Once done, garnish with finely chopped cilantro leaves, mix gently and allow this to cool. Cook covered on medium flame till the mixture is completely mushy. Tip in the shredded vegetables along with tomatoes. Now, add the finely chopped onions and saute them till they are pink and soft.Īt this stage, add all the ground spices and ketchup along with salt, mix well and cook on low flame for 30 seconds. Add the whole spices (mustard seeds, fennel seeds, urad dal) along with minced ginger. Pack this as lunch along with a light salad.Make it a wholesome breakfast with some smoothie on the side.You can use this whenever required and toast up some bread over the week. Store this in a clean and air tight container in the fridge. The filling can be made up to 3 days before.
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