I had forgotten all about eggy bread, until I came across it in a recipe book for baby led weaning. It’s perfect for breakfast or lunch and is nice and quick to whip up.
Eggy Bread
makes 3 slices (two for me, one for the baby)
3 slices bread
2 eggs
a splash of milk
a knob of butter
Crack the eggs into a shallow dish that a slice of the bread will fit into. I use a rectangular tupperware container. Add a splash of milk, and whisk with a fork until evenly mixed. Drop in a slice of bread and then turn to coat both sides in egg. Repeat with the other two slices of bread. Leave them to sit in the egg for a minute, while you get the fry pan ready. I just stack them up on top of one another.
Warm a large fry pan with a knob of butter. When the butter is foaming, add the slices of bread so that they’re all flat on the pan. If there’s a little bit of egg left in the container, carefully pour it on top of the slices of bread. Fry until nice and golden and then flip and fry the other side.
I like to eat this plain or with a little lemon and sugar on top, like a pancake. I cut it into fingers for Roman to eat. Make sure it’s cool enough for your baby before handing it over.
tsheko says
Yum, this is my comfort food. And Roman looks gorgeous eating it.
NotAppealing says
I just started paging through your blog, it’s so sweet. I thought you may be interested to know that in the US we call this “French toast.” =D
Delilah says
Found this recipe by accident. It is basically French Toast which the hubs loves. It has always been a “comfort food” breakfast for me too but I just hate the extra calories the maple syrup add. This morning for the first time ever I ate eggy bread with no syrup. I didn’t even miss it! Thanks for a new take on an old favorite.
Abby Rudakov says
Yes it is French Toast. They call it Eggy Bread in the UK. Glad to hear you enjoyed it. Thanks for commenting.
Tara says
French Toast has cinnamon and sugar . This is eggy bread. Two different things I love it
Abby Rudakov says
Ah, of course! Thanks!!
Liz says
Love this recipe I like mine savoury
Abby Rudakov says
thanks for stopping by Liz!