Monday, December 04, 2006

Bombay Toast


Bombay Toast
Originally uploaded by pradeep jeganathan.
Beaten eggs, lots of milk, salt & pepper.
Soaked bread, quickly seared in a heavy pan. With Jam, or with grated Hakuru, (Jaggery).

Heavenly Breakfast.

4 comments:

Mary Anne Mohanraj said...

Pradeep, my mom used to make this for us when we were growing up in CT -- but I always thought it was called bombatoast, because that's what it sounded like she was saying. Now I have to call her and ask.

And also get the recipe again -- every time I try to make it, mine comes out like French toast -- not nearly moist enough. Hers was meltingly soft, buttery, and sweet, from crust to center. It didn't need jam, jaggery, or syrup -- it was perfect as is.

pradeep-jeganathan said...

Thanks for stopping by, Mary Anne!

Its so wonderful it made it recall childhood food. That's really some thing unexpected that this food blog, seems to 'do' -- and I love it.

My recipe is the usual, except I add melted butter in the beaten egg and milk mixture.

ddm said...

another childhood food recollection. used to have it all the time on weekend mornings, just the perfect kids breakfast. thanks for the recipe, must try it again.

pradeep-jeganathan said...

Thanks for stopping by; hope it turns out tasty :)

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