If you make one thing this weekend, make this … from Jamie Oliver
I found this recipe in my mailbox yesterday and I couldn’t resist to make it this morning for our family brunch. It’s a simple versatile ‘brekkie’ recipe to make eggy bread (the british cousin of french toast), delicious paired with strawberries and plain yogurt as well as with ham and cheese. photos coco zordan
2-4
3 min.
6-12
2-4 slices of fresh or stale bread , (roughly 1.5cm thick)
2 large free-range eggs
2 tablespoons milk
sea salt
freshly ground black pepper (if making a savory toast)
olive oil
Crack the eggs into a mixing bowl.
Add the milk and season with a tiny pinch of salt (and pepper).
Gently whisk the eggs and milk together with a fork, then put to one side.
Place the frying pan on a medium heat to heat up. Meanwhile…
Dip and push 1 slice of bread into the eggy mixture, turning it over a few times to make sure it’s well coated and sucks up the mixture like a sponge.
Add ½ a tablespoon of olive oil to the frying pan and carefully swirl the pan around to evenly coat the inside.
Lift the soaked bread up in the bowl and allow the excess mixture to drip off,
then carefully lower it into the pan and cook for 2 to 3 minutes on each side, or until golden and cooked through, using kitchen tongs or a fish slice to flip it over.
Carefully lift the bread out of the frying pan and onto a serving plate. Place the pan back on the heat and repeat steps 6 to 10 with the remaining ingredients.
Serve with your favorite ingredients. Buon Appetito with the Eggy Toast!
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