<\/a>
Sunday mornings are a good time for me — I get to sleep in a bit, have some quiet time for myself while Mr. Spice sleeps away, and I usually end up making us both breakfast, which is something I never get to do during the week.<\/p>\n

This week’s BSI is being hosted by Mark at Training Fuel<\/a>, who chose eggs as the ingredient. Once I found out, all I could think about was making french toast for breakfast on Sunday. But this is no ordinary french toast I was dreaming of.<\/p>\n

I’ve always preferred salty\/spicy tastes to sweet. So is it any wonder that I prefer my french toast on the salty\/spicy side? It really isn’t that much of a stretch — it’s just a spicy omelet batter that you’re dunking the bread into rather than a sweet batter. There are no powdered sugar and syrup toppings on this french toast — I used sliced green chilis and spicy mango pickle to adorn my spicy, golden, eggy triangles.<\/p>\n

Intrigued? Read on!<\/p>\n

Spicy French Toast<\/span><\/p>\n

Ingredients<\/p>\n

4 slices bread
4 eggs, beaten
1 tbsp. sliced green chili
1\/2 tsp. dried minced onion — I was too lazy to chop up fresh onions today
1\/2 tsp. ginger paste
1\/2 tsp. minced garlic
salt
paprika
curry powder — one of my few sanctioned uses for curry powder, as a flavoring not a spice<\/p>\n

Combine eggs and everything below on list. Heat a nonstick pan over medium-high.<\/p>\n

One slice at a time, soak bread in egg batter on both sides, then cook in pan until golden brown on each side. Make sure egg is cooked through all the way, or else you’ll be putting it back into the pan to cook more like I had to!<\/p>\n

Slice each piece diagonally and top with spicy ketchup, hot sauce, or hot mango pickle if you have any.<\/p>\n

Serves 2-4<\/p>\n","protected":false},"excerpt":{"rendered":"

Sunday mornings are a good time for me — I get to sleep in a bit, have some quiet time for myself while Mr. Spice sleeps away, and I usually end up making us both breakfast, which is something I never get to do during the week. This week’s BSI is being hosted by Mark […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[38,57,56,2],"tags":[],"_links":{"self":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/posts\/127"}],"collection":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/comments?post=127"}],"version-history":[{"count":0,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/posts\/127\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/media?parent=127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/categories?post=127"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/tags?post=127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}