Directions:
- Heat a saute pan on the stove with the oil on medium.
- Whisk together the milk, salt, green chili, egg (or whites), and turmeric in a large shallow bowl.
- Dip the bread into the mixture. submerge both pieces of bread in at once and flip over once coated. Then, let sit in bowl to soak up all the egg.
- Gently transfer the soaked bread to the heated saute pan and take the bowl to the sink. Wash your hands with soap and get out a turner.
- Once you can smell the bread and it is golden brown, turn it over and brown the other side.
- Only for optional: Move the bread to a plate and add the other half teaspoon of oil.
- Add the garlic, chili, turmeric, and onions. (or other veggies).
- Saute until the onion is softened and is translucent, but not browned.
- Turn of stove and top the hot bombay toast with the onions.
- This makes a healthy, tasty, and filling breakfast with some fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.96 Kcal (1130 kJ) | ||
| Calories from fat | 91.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 16% | |
|---|---|---|---|
| Cholesterol | 164.29mg | 55% | |
| Sodium | 442.41mg | 18% | |
| Potassium | 279.55mg | 6% | |
| Total Carbs | 31.7g | 11% | |
| Sugars | 5.84g | 23% | |
| Dietary Fiber | 6.1g | 24% | |
| Protein | 13.45g | 27% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 4.3mg | 24% | |
| Calcium | 461.2mg | 46% | |
| Amount Per 100 g | |||
| Calories | 153.8 Kcal (644 kJ) | ||
| Calories from fat | 52.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 16% | |
|---|---|---|---|
| Cholesterol | 93.6mg | 55% | |
| Sodium | 252.03mg | 18% | |
| Potassium | 159.26mg | 6% | |
| Total Carbs | 18.06g | 11% | |
| Sugars | 3.33g | 23% | |
| Dietary Fiber | 3.47g | 24% | |
| Protein | 7.66g | 27% | |
| Vitamin C | 3.2mg | 9% | |
| Iron | 2.5mg | 24% | |
| Calcium | 262.8mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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