Eggy Bread recipe
Posted by Fiona Nevile in Snacks Breakfast Lunch | 28 comments
Eggy bread is delicious and easy to cook
“How much do you love me?” I asked.
I was standing under the kitchen table as my mother ironed above on an old folded blanket.
“I love you lots.”
“More than the others?”
The iron thumped and swished above.
“I love you all the same.”
“If you tell me that you love me more, I won’t tell them.”
This was a lie and I knew it.
I had a plan. If my mother admitted that she was fonder of me than my older brother and sister I’d creep out of the kitchen and run down the garden, cutting through the shadows. Then I’d steal up to the thorny door of their blackberry bush camp and shout through the prickly doorway.
“She loves me more.”
My mother resolutely refused to oblige me. But she did make me eggy bread which was a delicious comfort when my siblings wouldn’t include me in their adventures.
We ate this last night. Danny was returning late and wasn’t interested in supper. I was just slicing same of our home cured bacon when he pushed open the front door.
Suddenly he wanted to join my gang.
| Eggy Bread recipe |
- 3-4 eggs
- 2 thick slices of white bread (hand cut)
- A dash of milk (about a tblsp)
- A small pinch of salt
- Rapeseed or olive oil and a small knob of butter (to give it that edge).
- A good lash of ground black pepper
- A small dollop of cream if you have it knocking around in the fridge
- Break the eggs into a bowl and beat to break the yolks. Add the milk, salt, pepper and cream. Beat briefly to combine.
- In a large low sided dish, lay out the slices of bread and pour the raw egg mixture over. Leave to soak for 2-5 minutes and turn the slices over. Let the eggy mixture soak right into the bread.
- Heat the oil/butter combination in a frying pan over a medium heat. When these are hot (but not smoking) add the slices of egg infused bread pour the remaining egg over them and turn the heat down low.
- Turn the bread after 5-7 minutes and leave for a further 4 minutes on the second side.
- Serve on warm plates ideally with grilled tomatoes and bacon.
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I do a variation on the eggy bread recipe which goes as follows:
Two slices of preferably white bread. Get a glass tumbler and turn it upside down on each slice to cut out a circle in the middle (you can roll up the discarded disc of bread and eat it as a dough ball while you do the next step)!
spread a little tomato puree on the two slices and shallow fry in a little oil with the tomato puree side up. Break an egg into each of the holes in the bread and wait ’til they cook through before flipping them over to cook the tomato puree side in the oil.
Voila! Maria’s eggy bread… sort of!!!!!!
Maria xx
Oh man i love eggy bread
Love the recipe, a shame my attempt looked nothing like the photo in the article. Possibly I shouldn’t use cheap pre-sliced supermarket bread (it tried to tear in half as I picked it up, too soggy from the egg!) but it still tasted great. Thanks! 🙂
This is also nice with fried tomatoes, fresh basil and mozzarella.
Great but top with mushrooms either grilled whole or sliced.
Currently am making eggy bread following this recipe! It is smelling good 🙂
Thanks for posting this recipe!xxx
just about to try your eggy bread recipe with my wife…fun saturday night!
I went to a boarding school and seem to remember having this at least 3 mornings a week with baked beans…and usually going up for seconds.
Great recipe, great website
I love eggy bread and have it everyday !!! 🙂
it took me ages to find a savoury version of eggy bread, so thanks for putting it up, im having it as my sunday breakfast!
Hi Jorgelennon
Thanks so much for dropping by and leaving a comment!
Good luck with your studies.