Simple French Toast with Peach Compote

It has been a long time since the last post. I have been baking, cooking and clicking but not been able to come up with a post. A detailed post canโ€™t be made in a rush right. It will miss the beat otherwise ๐Ÿ˜‰ ย Moving to grad school brought two new variables – limited cooking time and lesser range of ingredients in the pantry. I was craving to have some refreshing fruit based pancakes and found peaches on a local market haul in just the right time. The smooth skinned beauties were the first peaches I have ever had. They smelled heavenly, a fragrance I find intoxicating.


So what next? The foodie-chef inside me figured it all out ๐Ÿ˜› The usual drill of finding the flour, fat, vanilla, baking powder. I was determined to not to get these ingredients common to baking and continental desserts and threw a challenge to address my cravings in the most simple way possible. Thatโ€™s how this french toast came into the picture! ๐Ÿ˜‰

After all, isnโ€™t a french toast a makeshift version of a pan cake? What do you think?

Prep time: 10 mins ย ย 

Cook time: 5 mins

Serves: 1

Simultaneously make the compote and french toast.

French Toast:


Two bread slices (white/brown)

1 Egg

2-3 tbsp Milk

ยฝ tbsp Honey

1-2 pinches Cinnamon powder

ยฝ tbsp – 1 tbsp ghee/butter


  1. Beat egg in a wide bowl.
  2. Whisk milk, honey and cinnamon powder to it.
  3. Soak bread slices one at a time in the batter. Rest them for at least half a second on each side.
  4. Lift them carefully onto a hot pan smeared with butter/ghee.
  5. Cook on each side for a minute or more. Flip and cook the other side. Roast them on medium flame to give a uniform golden color.
  6. Remove and quickly make the other one as well.

Peach Compote:


2 nos Peaches

ยฝ tbsp Honey

3-4 tbsp water

ยผ tsp Cinnamon powder


  1. Chop the peaches into desired shape – slices or cubes.
  2. Combine peaches, water, honey and cinnamon powder.
  3. Boil them together until the peaches break down and soften. This hardly takes 5 minutes since it is a small portion.

Enjoy the french toast with the peach compote!



Tempered eggs in Indian style tadka recipe| How to eat boiled eggs|Egg Salad with Indian tempering | Interesting ways to eat boiled egg |Eggs for Breakfast



Todayโ€™s post is about my most recent tinkering with eggs. Egg whites have become a constant part of breakfast since the beginning of this year โ€“ a habit shaped out from my gym routine. Sticking to a habit gives immense satisfaction and when itโ€™s related to nutritious food, itโ€™s a doubles as an achievement. Whether itโ€™s a quick pancake fix for sweet cravings or a simple omelette to begin the day, eggs always stand as a favourite item in the kitchen. Previously, how much ever I was aware of their nutritional value; I wasnโ€™t regular at eating them. ย Few days back, boredom engulfed me as I was staring at cold boiled eggs. The smell of the cold eggs and sight of the usual salt-pepper on the side wasnโ€™t encouraging enough to gobble it down. My olfactory senses voted for the flavours of tadka and I couldnโ€™t get more excited โ€“ eggs in desi style! A blissful way to break the monotony!

With a punch fromย mustard oil, this egg salad (I thought it could be called so [;)]) will be a perfect fit for tastyย andย easyย breakfast.

Serving size: 1


4 Boiled eggs ย 

1 tbsp Mustard Oil (Kachi Ghani)

3 -4 tbps Chopped Spinach

5 โ€“ 10 nos curry leaves

2 dry red chillies

ยฝ tsp cumin powder

ยผ tsp garam masala

Red chilli powder and Salt โ€“ as required


  1. Heat the pan and add the mustard oil.
  2. Add curry leaves, cumin powder and dry red chillies and let it roast for about half a minute.
  3. Now put the spinach leaves into the pan.
  4. To this tempering, add all boiled egg whites and a single boiled yolk.
  5. Toss them well and sprinkle some salt and red chilli powder.
  6. Now put in the garam masala for the extra flavour.ย 


It fits as a perfect side along with a bread toast or as stuffing for a sandwich or just as it is. Crumbled paneer can be added to this to exemplify taste as well as nutrition. If you donโ€™t like the smell of eggs or if you have just started eating eggs, try eating them this way โ€“ itโ€™s hard to notice any kind of repulsive smell.


  • I have used homemade garam masala. Would suggest using a homemade one over the store bought variety.
  • I prefer mustard oil over others for this recipe for its poignant taste. The sharpness is required to give the eggs a distinct flavour.