Have you heard of ‘Bengali Roti‘ before? It is one famous bread from Penang, Malaysia. Follow the link to check it out.
My mom came back from Penang recently with 2 lovely loaves of Bengali Roti and this is one delicious breakfast made from it. Simple and no fuss breakfast immediately the next morning. I just love the thick brown crusts and the elastic moist fluffy insides and the aroma, simply out of this world. Still attempting to bake this bread, have yet to succeed.
1 or 2 thick slices of Bengali Bread
2 farm fresh corn fed free-range chicken eggs (picky eh?)
- Bring a small saucepan of water to boil. Put in the fresh eggs gently. Cut the heat, do not cover the saucepan. Leave the eggs in the boiled water for at least 10 minutes and scoop them out when toast is ready.
- Toast the Bengali Bread over a chapati grill or any toaster oven until the bread turns crusty and crispy on the outside.
- Place the toast on a serving plate and spread on some butter. Crack the half-boiled eggs over the bread and sprinkle some light soy sauce and crushed peppercorns on theÂ eggs. Serve andÂ devour immediately.