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.
makes 3 slices (two for me, one for the baby)
3 slices bread
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.