Eggy Bread

Golden, crisp on the outside and soft in the middle, eggy bread is ultimate comfort food that turns the simplest ingredients into something satisfying. This eggy bread recipe is so easy and the perfect go-to for a quick breakfast. Think of eggy bread as the very customisable cousin of French Toast.

Growing up, whenever I asked for French Toast, this is what I got. It wasn’t until I was older that I realised that what I was served was actually Eggy Bread, the savoury version of French Toast. While both recipes have similar ingredients, I feel that French Toast and Eggy Bread are different enough to be their own dishes and deserve their own recipe. I will always think of French Toast as being only a sweet dish, covered in fruit, spreads and syrups like Nutella, maple syrup or honey. For Eggy bread, it’s something that can be enjoyed sweet or savoury. Whenever I make it, it’s sprinkled with just salt, but I also like topping it with bacon and maple syrup for the sweet and savoury combo.

Ingredients

White bread, eggs, cream, salt + pepper

What is usually served alongside Eggy Bread?

I usually like to have it on its own, sprinkled with a little salt or chicken salt. If you want to be more indulgent and take it up a notch, serve it alongside a big breakfast that includes some bacon, sausages, baked beans, hash browns and grilled mushrooms, tomatoes or onions.

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Eggy Bread

The cousin to french toast, this eggy bread is an easy savoury breakfast of bread soaked in a simple egg mixture, cooked in oil and sprinkled with salt. Served on its own, with breakfast trimmings or making a sweet and savoury combo with bacon and maple syrup.

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Prep Time:10 minutes mins

Cook Time:15 minutes mins

Servings: 2

Ingredients

MetricUS Customary

• ▢ 4-6 slices white bread
• ▢ 3 eggs
• ▢ ½ tsp of salt
• ▢ ¼ tsp of pepper
• ▢ 30 ml of thickened cream sub milk

Instructions

• In a large, flat bowl, place in the eggs, salt, pepper and cream and mix with a whisk.
• Heat a large pan on a medium to low heat.
• Dunk each side of the bread, making sure both sides are coated well.
• Place some oil into the pan, spread it around and let it heat up for 1-2 minutes. Place the coated bread onto the pan, move it around to soak up some of the oil and let it fry for 2-3 minutes. Flip and let the other side to cook.
• Repeat 3-4 until you use up the remaining bread.
• Serve on its own, make it sweet and savoury with bacon and maple syrup or alongside breakfast trimmings.

Video

Notes

General Notes

Don’t pre-prepare your eggy bread before cooking. Dip both sides into the egg mixture right before cooking, then cook it. Try not to have it sitting there, pre-soaking in the egg mixture, while you cook the other slices. This can also contribute to sogginess in the finished product.

I like using thick slices of bread so you may need to adjust the recipe based on the type and thickness of the bread that you’re using. Add an extra egg, a splash more cream/milk or a few more slices of bread or save the mixture for next time you want to make breakfast/dessert.

Place any leftovers into the fridge for breakfast or snack over the next day or so. Make sure to put the egg mixture in an airtight container and mix everything before dipping the bread in. Otherwise, use up the eggs to make scrambled eggs.