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Bombay toast recipe

Bombay toast recipe

12 ratings

Upgrade your morning meal with this spicy Indian-inspired toast, studded with red chillies and coriander for a fresh and spicy start to your day. Stack and serve alongside a mango lassi, perfect for a lazy weekend brunch. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 174 calories / serving
  • Healthy
  • Vegetarian


  • 125ml semi-skimmed milk
  • 2 large eggs
  • 1 red chilli, deseeded and finely chopped
  • 10g fresh coriander, finely chopped
  • 4 slices wholemeal farmhouse loaf
  • 15g salted butter

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    4g 18%
  • Sugars

    3g 3%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 16g Protein 9g Fibre 2.4g


  1. Preheat the oven to gas ¼, 110°C, fan 90°C. Whisk the milk and eggs in a large, shallow dish, season and stir in the chilli and coriander. Add the bread in an even layer, flipping to coat completely in the egg mixture. Leave for 1 min until the liquid in the dish has been absorbed into the bread.
  2. Melt half the butter in a large frying pan over a medium heat. When foaming, add slices of the soaked bread in batches. Cook for 2 mins, then flip and cook for 1-2 mins more until golden. Transfer to a plate and keep warm in the oven while you repeat with the remaining butter and bread.

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