2–3Fresh green chillies (fingertype)finely chopped
2tbspFresh coriander leavesfinely chopped, plus extra to serve
½tspRed chilli powder
½tspCumin seedsfinely crushed
100mlSingle cream or full-fat milk
100gCheese finely grated
½tspFreshly ground black pepper
Preheat the oven to 140°C/275°F/Gas Mark 1.
Beat the eggs in a bowl and add in all the ingredients except for the oil, butter, bread and cheese. Stir until well combined.
Heat a non-stick frying pan and add a little less than a teaspoon of the oil and some butter and let the two melt. When the butter bubbles and heats up, stir the eggs, take a slice of the bread and dip the whole slice into the egg mixture.
Remove from the egg mixture, and place the slice in the frying pan. Let cook until lightly browned, about 3–4 minutes, then flip over and cook until the other side is brown. If not enough of the other ingredients in the egg mixture have stuck to the slice, spoon some onto the cooked side and flip to cook again. Once cooked, place each slice on a baking tray and repeat with the remaining slices of bread, oil and butter.
Once all six slices are done, sprinkle the cheese over the top and place in the oven until the cheese has melted, about 4–5 minutes.
Serve hot with some tomato ketchup and chilli sauce.
Cut these into squares and serve as a canapé. You can make them in advance and store in a container in the fridge for up to 2 days. Reheat in the oven before serving.