For those of us who grew up in Kenya toasti mayai (French toast) must hold very nostalgic memories. This is a dish that my mom would make for us during the weekends, especially Saturdays. Back then, it used to be your basic toasti mayai and by this I mean it was just eggs, salt, bread slices and margarine. However, this is not to say there was anything plain or flat about this meal. Looking back I think it was the special touch of a mothers love that made our toasti mayai a delicacy to look forward to.
After I grew up and moved out of my mother’s home, I started experimenting with different ways of jazzing up my toasti mayai recipes. There’s a time I tried using ripe mashed bananas (finger licking goodness) and I was hooked. The most common method that I make my french toast is by adding beef brawn or ham.
I have also come to discover that un-sliced bread is the best due to the fact that I can slice them up into thicker slices which in turn tend hold better when soaked in the beaten eggs. I also make sure that I really use a light hand when seasoning the eggs with salt because the beef brawn is normally very salty.
- 4 Slices of bread
- 2 Slices of beef brawn / Ham
- 3 eggs lightly beaten
- Bunch of dhania (coriander) leaves
- 1 tsp hoho (green bell pepper) – Finely minced
- 1 tsp tomato (minus pith) – finely minced
- 1 tsp onions – finely minced
- Freshly cracked pepper and Salt to taste
- Enough vegetable oil to fry all the toasti mayai
- Beat the eggs lightly in a bowl and add all the remaining ingredients apart from the bread then mix thoroughly.
- Place a pan on medium heat so that it comes to temperature.
- Dip the bread slices into the egg mixture making sure both sides are well coated but not soaking wet.
- Add 1 Tbs of vegetable oil to the heated pan and after a few seconds transfer the bread slices (one by one) onto the pan.
- Scoop some of the mixture onto the top side as the bottom cooks for about a minute or until the egg cooks through.
- Turn the toasti mayai over and cook the second side for about a minute and a half.
- Serve immediately while still hot with your Kenyan chai tea.