Bread Toast Recipes (00:05:24)
Bread Bulls Eye Toast
1. Take a few slices of bread and cut off the edges.
2. Now, using a round cutter, cut a circle in the center of the bread as shown.
3. Take a pan, and, keeping it on the stove, heat it by spreading some butter on the surface.
4. Now, place the cut slice of bread in the pan.
5. Crack open an egg and let the contents drop in the cut circle.
6. Sprinkle some salt, chilli and pepper powder over the bread and egg.
7. Let it toast for some time and then carefully flip it over to the other side.
8. Remove it after a few seconds, as you don’t want to overcook the egg.
9. Voila! Bull’s eye toast is ready to be served. Serve it with some sauce to your family and friends.
Caramelized Cinnamon Toast
Few slices of sweet bread
Cinnamon sugar (cinnamon powder + sugar)
Egg - 1
1. Break the egg, drop it into the milk and whisk it slightly and then pour it into a plate.
2. Take a bread slice and dip it in the egg wash.
3. In a pan, add some butter and toast the bread.
Once the french toast is ready, you will have to make the caramel.
4. Add some water and caramelized sugar and some butter in a pan.
5. Add the toasted bread.
(Get the toast coated with the caramelized sugar on both the sides)
6. Toast the bread once again.
7. Garnish it by adding some caramelized sugar on top.
Bread Besan Toast
Besan/Gram flour - 1 cup
Onions - 2 finely chopped
A few Coriander leaves finely chopped
Green chilli - 2 deseeded & finely chopped
Chilli powder - 1 Tsp.
Salt to taste
Oil for the toast
1. In a bowl add Besan flour, Onion, chopped Coriander leaves, chopped Green chilli, Chilli powder, and Salt. Mix well.
2. Now, add some water and mix it until it forms a batter that is of a pouring consistency.
3. Dip the bread in the besan batter and coat it well on both the sides.
4. In a pan, add some oil & toast the bread besan.
5. It's a slow cook process. Add some more oil and toast it properly on both sides.
6. Your Bread Besan Toast is ready to be served. Serve hot with some spicy and tangy ketchup.
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