Eggy Bread

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Eggy bread is just that – bread dipped in seasoned, beaten egg and cooked in butter and oil until slightly crispy and golden. I remember eating this quick breakfast as a child and I certainly made it regularly for my children for either breakfast or lunch when they wanted a quick fix and something hot.

It is so wonderfully simple and quick to whip up; you can eat it as it is or as part of a bigger meal, such as with some roast tomatoes, mushrooms, some bacon or sausage or even some cheese and baked beans. Today, I had it simply with some Roast Chilli Ketchup on the side.

This is another recipe I’m putting on the site as inspiration for my daughters, for when they are in a hurry and need to whip up a quick meal in no time at all. Emma, who is still at university and is a vegetarian, is always looking for very quick and economical meals, whereas Charlotte, who works as a full time physiotherapist in the NHS, also has 2 other part time jobs and is always racing around and in a hurry! The key issues for both of them are nutritious, speedy, economical meals, and this blast from the past, is perfect!

How to make Eggy Bread

Collect the ingredients together:

• slice of bread
• large egg
• olive oil and unsalted butter
• salt and freshly ground black pepper to taste

Now make it!

1. Beat the egg in a bowl large enough to lay the bread flat and add the salt and pepper.
2. Lay the bread in the egg and leave it for 30 seconds to 1 minute to soak up the egg.
3. Turn the bread over to soak up the remainder of the egg.
4. Heat the oil and butter in a pan over a moderate temperature and add the egg soaked bread.
5. Scrape out any remaining egg from the bowl onto the top of the bread in the pan.
6. When the bread has lightly browned, flip over and cook the other side.
7. Voila! Serve.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.