Spicy French toast sandwich

During our last NYC trip, we stayed with our friend Aggs, who is getting married this December (yay!). I was looking through her book collection when she asked me if there were any books I'd like to take. I told her I usually only read books once, so it doesn't make sense for me to have a growing collection (also, I have a Kindle now and do most of my reading on that). But then, I spotted an Indian cookbook by Meena Pathak. The pictures were amazing, and the recipes seemed pretty doable. I took that book and I'm so happy I did. The book contains mostly North Indian recipes, but it has appetizers, entrees, and even some desserts. Aggs warned me, "don't think you can just swipe recipes from that book and put them up on your blog, I'LL KNOW!" So, out of fear of Aggs' wrath (and also some common courtesy and general respect for someone else's work), I'm letting you know that this recipe is based loosely off of the spicy french toast recipe from this book. I changed some of the ingredients and made it into a sandwich.


  • Multi grain bread
  • 3 eggs
  • 1 green chili
  • 1/2 medium onion
  • 2 cloves garlic
  • 1 tsp minced ginger
  • 1/2 cup chopped cilantro
  • Swiss cheese slices
  • Mint/coriander chutney (I got this at the Indian store)
  • 7-8 slices cucumber
  • 1/2 tomato
  • 1/2 avocado (mainly because I had it left over from yesterday)
  • 1/2 tsp red chili powder
  • 3 tsp mint/coriander chutney
  • Sea salt


Use food processor (I got a new one finally!!) to chop onion, garlic, ginger, cilantro, and green chili. Beat 3 eggs and add veggie mixture, red chili powder, and sea salt to this. Heat olive oil in a skillet. Coat both sides of bread in the egg mixture and cook for 3-4 minutes per side. While bread cooks, slice cucumber, tomato, and avocado. Coat one side of the bread with mint/coriander chutney and arrange tomato, cucumber, and cheese slices. Eat when it's hot, because cold, soggy eggy bread is pretty awful.

Spicy french toast sandwich

Spicy french toast sandwich