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.
Ingredients
- 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.