Step 1

In a bowl or dish large enough to hold a slice of the bread, whisk the flax eggs with the milk, herbs, rice flour, garlic powder, salt, and pepper until there are no lumpy bits of flaxmeal. Let it stand a couple of minutes to thicken slightly.

Step 2

Coat a large skillet with oil and heat.

Step 3

Soak each slice of bread in the mixture, turning once so both sides are coated. I do this quickly, and don't let the bread soak for too long. The longer you leave the bread in the mixture, the more moisture it will soak up. Wetter bread will be harder to handle.

Step 4

Add the slices of bread one by one to the skillet, but don't overlap. You can do this in batches. Cook over medium-high heat for three to four minutes on each side or until golden-brown.

Step 5

Serve hot with tomato chutney (recipe link in notes below)