by: easyfoodsmithPosted on:

SCALLIONS & CILANTRO FRENCH TOAST


It is weird how childhood memories of food shape-up our stance towards a particular food. It came to me as a surprise when I first saw a recipe of French toast that was sweet! I couldn’t fathom how someone could have sweet French toast. That was because I have grown up eating savory version of it virtually all my life! And my mind believed that this was the only true way to consume the French toast. And it came as a shock when I realised that it was the indeed the ‘sweet version’ that was supposedly the ‘authentic’ version of making a true blue French toast.

Now, I wonder if it was a deliberate act by my Mum to make only savoury version knowing my liking for all foods savory or was it simply that she too wasn’t aware of it. It sounds extremely weird (it does, even to me now!) but I never used to enjoy eating a desserts after my meal till almost the end of my teens. I preferred the remnant flavours of the savoury meal lingering in my mouth than a sweet ending to my meals. My only favourites were Mum’s special Caramel Halwa and her Floating Island Pudding and once in a while a few spoons of her creamy Saffron Kheer.  
My ‘dessert status’ as on date is that I do enjoy them but always prefer using less sugar in not just my desserts but also cakes and cookies too. Contrary to the taste of my family, my husband’s family thankfully too prefers less sugar in their sweet treats. Last year my dad, who has a major sweet tooth, was visiting me and he would constantly complain of my desserts being ‘feeka’ (hindi for bland)!

This savory French toast is our favourite Sunday breakfast. Here is Mum’s recipe slightly tweaked by me. She served the french toast with ketchup or green chutney but I supplement it with crumbled home made cottage cheese to which I add cilantro, scallions, cumin powder, pepper and salt. It pairs beautifully with the french toast.  

1 loaf of day-old french loaf/ baguette (12 thick slices)
6 eggs 
2 – 3 tbsp chopped cilantro
2 whole scallions (chopped)
Salt and cracked black pepper to taste
2 tbp milk (optional)
A few tsp oil for frying
Whisk the eggs with salt and pepper added. Add milk and whisk again for a few seconds. 
Slice the bread and dip it in the whisked egg. Ensure that both sides of the slices are well moist.
Grease a non-stick pan or skillet using a little oil. Place the egg soaked bread on the pan. Sprinkle the cilantro and scallions over the top side of the bread.
Cook for a half a minute on medium heat or till the bottom side is done.
Turn over the slice carefully and cook the other side till it is cooked. (The “done-ness” of the french toast can be checked by pressing each side slightly with your index finger. If the bread is some what firm, it is done and if your finger dents the bread, it needs a few more seconds in the pan)

Transfer to the serving plate and serve with the ketchup or sauce/chutney of your choice. I usually serve it with the green chutney or tomato ketchup. 


Serves 3-4 

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64 thoughts on “SCALLIONS & CILANTRO FRENCH TOAST”

  3. Wow, that’s so interesting that you grew thinking savory french toast was the only one. Food from my childhood years gets me nostalgic, but sometimes I don’t even like it anymore when I try it again. But I must try this savory version!

    1. Isn’t that funny! Just as we evolve and change as individuals, our taste buds also undergo an alteration. It happens with me too that certain foods which were a delight when I was a kid are not on my favorite list any more.

  10. Isn’t that funny how that happens? We think we’ve been eating something correctly for years and turns out its something different altogether! Oh well! This French toast looks fabulous! Nothing wrong with a savoury French toast, after all we have savoury bread pudding.
    I like desserts but I prefer savoury breakfasts and my favourite have to be Indian breakfasts. I would be all over this toast for breakfast!

    Nazneen

  11. I’ve actually had savory French Toast once or twice. Never made it, but I should – although I prefer the sweet version, it’d make a nice change for dinner. Good stuff – thanks.

  12. I’ve never had a savory French toast and now that I see it, I want it. This would make a great Sunday supper! It looks like you have a bowl of feta and chopped peppers and scallions to serve with it. That sounds like a great topping. Love the ingredients you added to the egg mixture. Thanks for sharing this!

  13. So yummy. Interesting that memories just bring back so many nostalgic emotions. That’s the best part of food and memories, they go together quite well.
    Love this version of the french toast.

  21. not the greatest thing to read the post at 11 15 pm when your sweet cravings go all the more beserk, more so, with caramel halwa, floating island pudding and saffron kheer all appearing together in the same post as the french toast! 😉 Superlike!(y)

    P.S.: Parcel me some here please!! 😀

    1. Thanks Aradhana. I wish I could parcel them over to you but they will not last that long my dear 🙂
      Perhaps I shall make these for you on my visit to Delhi 😀

  23. That looks beautiful!! You know, when we came to the states I could not believe that people were eating sweet french toast, either!! I was used to my Macedonian french toast, savory with feta cheese! 🙂

  28. Ooh you’ve reminded me of the savory french toast that I’ve also had growing up a zillion times 🙂 Its funny that I totally forgot about it after having kids since I’m always making the sweet ones for them!I’m going to make these for myself for sure 🙂

  29. I have never had savoury french toast – what an amazing, unique, weekend breakfast! The older I have gotten I tend to prefer slightly less sweeter desserts too. Thanks so much for sharing this one!

  33. Taruna, I think all Indians are familiar only with savory french toast, I still make it but also started making sweet french toast after coming to Canada. Looking at your pictures I am thinking to make it tomorrow morning.

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