The Cottage Smallholder

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Eggy Bread recipe

Delicious plate of eggy bread with bacon

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
Recipe Type: Snack
Author: Fiona Nevile
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 2
This is sometimes called French Toast or Gypsy Toast and is a great supper snack for children, invalids and people who have already enjoyed a good lunch earlier in the day. It is at its best fried in bacon fat but a tasty slim line version can be made with a little rape seed oil. This is best made with white bread.
  • 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
  1. Break the eggs into a bowl and beat to break the yolks. Add the milk, salt, pepper and cream. Beat briefly to combine.
  2. 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.
  3. 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.
  4. Turn the bread after 5-7 minutes and leave for a further 4 minutes on the second side.
  5. Serve on warm plates ideally with grilled tomatoes and bacon.


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  1. Jorgelennon

    I was searching one recipe in english because I´m students englinsh em my contry (Brazil)and need make homework.

    Thanks a lot!

  2. Fiona Nevile

    Hi Sylvie

    Anyone who lies eggy bread is a star! You’ve a great blog – I love Falling Cloudberries too.

    Hi Katie

    Danny has just been telling me that egy breadis good with cinamon, maple syrp etc. This is a whole new world!

    Hi Scott

    Danny has yet to ask

    Hi Mildred

    This is definitely comfort food supper for me!

    Thanks for dropping by.

    Hi Sally

    Thanks for thinking of me for the tag. Much appreciated.

    Your blog is a real breath of fresh air.

    Hi TCL

    You are making a big mistake not sharig this dish but perhaps S has been v canny and put you off it so he can enjoy the total pleasure. If you halve eggy bread you more than halve the enjoyment.

    Hi Scott

    Next weekend I might proffer a tray under D’s nose and stand back.

    I bet he’ll love it.

    Hi KJ

    Thanks for te tip about maple syrup. Can’t wait to try it!

    Hi Pat

    The savoury version is scrummy. I couldn™t eat sausages with this – not enough room perhaps your French toast is smaller?

  3. We have something similar only we call ours French Bread and we serve it with maple syrup and usually have sausages with ours. Usually too sweet for me in the mornings, so may well give your savoury version a try.

  4. I love eggy bread. I like to add a touch of salt to the egg mix and then eat it with maple syrup. Yummy!!!

  5. Scott at Realepicurean

    Me and my wife are both fans of eggy bread which generally rears its head on a Sunday morning for breakfast. Great little recipe!

  6. The Chicken Lady.

    Eggy bread is French Toast to me and Gypsy Toast to my husband, who cooks it for himself quite regularly. This is a dish that I seem to have grown out of and am never tempted to have a portion. My friend used to have it with brown sugar or golden syrup, and once when economising ate it for 5 days on the trot.

  7. Oh Fiona, It’s happened. I’ve been tagged and I’m passing it on to you.

    You know what to do don’t you?

  8. Mildred

    ooooooh! We love eggy bread too! Thanks for reminding me, it is one of those easy suppers I forget!

  9. Just been reading through the site, there are loads of recipes that I want to try, they look great.

    My mum used to make my sister and I eggy bread as a treat sometimes, it is so yummy. I like it with cinnamon too.

    Thanks for the great recipes!

  10. Sylvie

    I’ve just found your blog and wanted to say that I really like it and I love eggy bread!

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