French Toast with Honey Spread and Scrambled Eggs
Course: World Breakfast
Cuisine: Fusion
Diet: Eggetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Serving Size: 2-3 servings
Ingredients:
For French Toast:
- 4 Whole Eggs
- 2/3 cup Milk
- 2 tsp Cinnamon Powder (Dalchini)
- 8 slices Whole Wheat Brown Bread
- Salted Butter, for cooking
- Honey, for spreading
- Apple, cut into pieces (optional garnish)
- Pomegranate (optional garnish)
For Scrambled Eggs:
- 4 Whole Eggs
- 1 Green Chili, chopped
- 1 Onion, chopped
- 2 tsp Extra Virgin Olive Oil
- Salt, to taste
Instructions:
-
Prepare the French Toast:
In a medium-sized bowl, whisk together the eggs, milk, and cinnamon powder until smooth. Pour the mixture into a shallow dish with a broad base. -
Cook the French Toast:
Heat a pan over medium heat and melt some butter. Cut the whole wheat bread into triangular pieces and dip each piece into the egg mixture, ensuring it’s evenly coated. Place the coated bread slices in the pan, cooking until golden brown on both sides. Continue the process with the remaining bread slices and egg mixture. -
Garnish the French Toast:
Once all the toast is cooked, cut up the apple into pieces and use it as a garnish. You can also add pomegranate seeds for an extra burst of color and flavor. Drizzle honey over the French toast for a sweet finish. -
Prepare the Scrambled Eggs:
In a bowl, beat the eggs with a pinch of cinnamon and a splash of milk. Add the chopped onion and green chili. Heat olive oil in a pan, then pour in the egg mixture. Stir constantly to scramble until fully cooked and fluffy. -
Serve:
Serve the French Toast with Honey Spread and Scrambled Eggs hot for a hearty and nutritious breakfast. It pairs perfectly with Qahwa (Arabic Coffee) or a glass of milk, making it an excellent option for both kids and adults. It’s also a great tiffin option for school-going children!
Enjoy this filling, nutritious breakfast that blends the sweetness of honey and the savory goodness of scrambled eggs.
