Toasti Mayai (Kenya French Toast)

Written by Published on Updated on August 19, 2015 in Breakfast, Main Meals

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.

Ingredients

  • 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




Directions

  1. Beat the eggs lightly in a bowl and add all the remaining ingredients apart from the bread then mix thoroughly.
  2. Place a pan on medium heat so that it comes to temperature.
  3. Dip the bread slices into the egg mixture making sure both sides are well coated but not soaking wet.
  4. 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.
  5. Scoop some of the mixture onto the top side as the bottom cooks for about a minute or until the egg cooks through.
  6. Turn the toasti mayai over and cook the second side for about a minute and a half.
  7. Serve immediately while still hot with your Kenyan chai tea.




 

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