This Egg Toast is super easy to make under 10 mins! It is filling, delicious and easily customizable. Egg Toast is a popular Indian street food that’s loved by everyone. If you haven’t tried this eggs & bread toast yet, you are missing on a simple delicious breakfast option. In this post I share the basic version made with pantry staples like bread, eggs, veggies, spices & herbs. You can also transform this to a cheesy toast if you want.
About Egg Toast
Egg Toast is a simple dish of bread slices dipped in spiced egg & vegetable mixture and toasted to perfection. You are likely to find many different variations served as street food in Asian countries.
In India, you will see street vendors making these Egg Toast all day long and they are fast selling that everyone has to queue up waiting for their turn. It is also served in school and college canteens.
This Egg toast recipe uses a small amount of veggies like onions, tomatoes & optionally bell peppers. If you want to use veggies like mushrooms or spinach you may saute them first, cool and add to the beaten eggs.
Fresh herbs like coriander or parsley go well. Spices like Indian red chilli powder or paprika or chilli flakes add heat to your toast. You may substitute green chilies with black pepper.
Thick bread slices are best for this as you don’t want them to become too soft when cooked with the eggs.
My recipe shows you how to make a single serving of egg toast in a pan on the stovetop, if you are making it for the family you can easily make it in an oven following my instructions below in the recipe card.
How to make Egg Toast (Stepwise photos)
1. Here are the ingredients you need for this recipe
- 2 to 4 thick slices of bread (preferably dense)
- 2 large eggs
- 3 tablespoons chopped onions (or shallots or green onions)
- 3 tablespoons ripe firm tomatoes (deseeded & chopped or red bell peppers)
- 1½ tablespoons coriander leaves (cilantro) or 1 tbsp fresh parsley fine chopped
- 1 chopped green chili (optional, deseeded for low heat)
- ¼ teaspoon salt (adjust to taste)
- 1 pinch chili flakes or ¼ teaspoon black pepper crushed
- 1 pinch turmeric
Tomatoes lend a slight tang and get a melt in the mouth texture when cooked with the egg. If you do not like you can leave our or replace with finely chopped bell peppers.
3. Beat the eggs well with a fork. If you want you may add 2 tablespoons of milk.
4. Add the onion, tomatoes, green chilies and coriander leaves or parsley. Sprinkle salt, turmeric and pepper or chili flakes over the rest of the dry ingredients.
5. Whisk well until frothy and well combined.
Make the Egg Bread Toast
6. Heat a pan with 1 tablespoon oil or butter and spread it well. Do not over heat the pan. When the pan is just hot enough (not smoky hot), dip the bread slice in the prepared egg mixture.
6. Place it on the pan. You can fry 2 to 3 slices at one time. Make sure the flame is adjusted to medium hot.
7. Cook for 1 to 2 minutes, meanwhile pour some of the egg mixture on top of the bread slices and immediately turn the bread slices to the other side.
8. Press down the bread slices with a spatula and cook until the egg is fully cooked. If you are left with a little more egg mixture and don’t want to use more bread, simply pour a few tablespoons of egg mixture over the slice in the pan and turn it again to cook.
9. Make sure the egg is cooked well on both the sides.
Serve Egg Toast hot or warm.
- The egg mixture will make enough for 3 to 4 bread slices if you use 2 large eggs. However that may change and you may run short of the mixture due to the kinds and texture of bread used.
- It is essential to use dense and thick slices of bread so they don’t get soggy when dipped in the egg mixture. Too soft, too fresh and delicate breads won’t go well in this egg toast.
- Make sure you cook the eggs well while toasting, pressing down the bread with a spatula.
- Bread that has been sitting idle for a few days is best for this recipe.
- Avoid overcooking or toasting on a very high heat as this alters the flavor of eggs.
- Onions remain crunchy in the toast, adding texture while the tomatoes impart a slight tang and they become soft. If you do not prefer softer tomatoes, simply replace with tiny cubes of red bell peppers.
Ingredients (US cup = 240ml )
- 2 to 4 slices bread (depending on the size, prefer thick slices)
- 2 large eggs
- 1 tablespoon oil or unsalted butter
- ¼ salt (adjust to taste)
- 3 tablespoons onion or shallots or green onions – chopped finely
- 3 tablespoons tomato firm & ripe – deseeded & chopped or red bell peppers
- 1 green chili chopped (optional, deseeded for low heat)
- 1½ tablespoon coriander leaves or 1 tbsp parsley (chopped)
- 1 pinch turmeric (optional)
- 1 pinch chili flakes (or black pepper, adjust to taste)
- Break the eggs to a mixing bowl and whisk them well with a fork.
- Add chopped onions, chilies, tomatoes & coriander leaves. Sprinkle, turmeric, salt and chili flakes over the dry ingredients. Whisk well until frothy.
How to make Egg Toast
- Heat a pan with oil or butter on a medium heat and spread it well.
- Dip a bread slice in the egg mixture to coat on both the sides. Place it over the hot pan. You can cook 2 to 3 slices at one time depending on the size of your bread and pan. (check video)
- Pour 2 tablespoons of egg mixture on top of each bread slice and let cook until the base is firm.
- Turn the bread slices to the other side and cook, pressing down with a spatula. If you are left with a little more egg mixture & don't want to use more bread, you may pour 2 tablespoons of the mixture on each (already cooked toast) and cook further.
- Serve Egg Toast hot or warm.
Egg Toast in Oven
- Preheat the oven to 380 F or 160 C for at least 15 mins. Spread butter on one side of your bread and place them over a baking tray with the buttered side up.
- Gently pour a few tablespoons of the egg mixture over the bread slices.
- Place the tray in the middle rack and bake for 14 mins or until the eggs are thoroughly cooked through.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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