SAVORY FRENCH TOAST p. 30
I think I may have cooked all the eggy dishes from the book at this point, particularly with Savory Egg Dishes being the DOTQ.
To make this you whisk together eggs, turmeric, milk half and half, green chile, ginger, garlic, cilantro, scallions, and finely chopped tomato. Then dip in brioche scali bread (you may be sensing a theme now with the ingredients I keep on hand in the house!). Fry the eggy bread in butter until GBD. The book suggests serving with its Tomato and Coriander Chutney. I actually had some tomato chutney in the freezer, but didn’t feel like thawing it, so I made a quick tomato salad and gilded the lily further by topping with a runny fried egg. I loved this!
