Eggy Bread (or as posh people call it ‘French Toast’)
Eggy bread is one of those wonderful things that can be conjured up easily with ingredients that you’re likely to have already. It’s filling, quick, easy to make and very comforting. It’s the sort of thing that you can make on a camping stove or in a fully equipped kitchen alike.
It doesn’t matter whether you serve it on a weekday before you dash out of the door, for a lazy brunch with friends or as a late night snack. It works!
The photograph I’ve used is making me want to chuckle as for me eggy bread is one of those things that needs to be topped with a generous dollup of golden syrup or maple syrup and served with some crispy smoky bacon (unless you’re a vegetarian of course!)
But you can top it with whatever you like. I’ve heard of people topping it with ‘chocolate nut spread’ or a sprinkling of sugar. Then you get the hardened purists who just like it as it is..
What you will need
- At least one egg per person depending on their size. If you use large eggs you might need one per person, if you use small eggs you might need to use two.
- 2 slices of sliced white bread or brioche per person
- A pinch of salt
- A grinding of Freshly ground black pepper or a little ground white pepper (optional)
- A knob of butter
- A splash of sunflower or vegetable oil
Crack the eggs gently into the bowl, discarding the shells
Using a fork or a whisk gently beat the eggs until they’re a uniform yellow colour (should literally take seconds to do) You’re aiming for it to look a bit like the photo below.
Add the pinch of salt and pepper if using. (If you’re serving with sweet or fruit toppings you might not want to add pepper although I still tend to do so as it draws out the flavour of the eggs) and stir
Dunk a slice of the bread into the mix and then flip over so both sides are coated in the eggy mixture.
Over a low-medium heat add the knob of butter and a splash of oil into a frying pan (a tablespoonful of oil will probably be enough)
Once the butter is melted add the bread to the pan and cook on both sides until golden. Be very careful when turning it over as being splashed with hot oil is very painful!
Repeat the process with the next slice of bread until all the egg mix is used up. If you run out of egg mix just mix some more.
Serve with whatever toppings you fancy!