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French Toast (English Eggy Bread)

english-eggybreadEggy Bread is the savoury version to it's sweet cousin French toast. This is quick and easy comfort food at its very best. I especially love it topped with bacon and maple syrup, but that's just the Canadian in me. This Eggy Bread recipe is another of those classic egg dishes that I grew up with. It makes for a brilliant breakfast, quick supper or is great with loads of toppings for a cheeky brunch. My Granny was from Hertfordshire and this is something she made for us often. Both dishes likely evolved from the French dish called Pain Perdu. Pain Perdu is generally made with thick sliced french bread rather than the sandwich loaves favoured in the UK, USA and Canada.

2 eggs
4 Tbsp. milk
1 tsp. sea salt flakes
2 slices thick white bread
1 Tbsp. butter

Add 2 eggs, 4 Tbsp. milk and 1 tsp. sea salt flakes to a flat-bottomed dish. ideally the dish will be about the size of 2 slices of bread. A snug fit is good.

Whisk until all the ingredients are well combined.

Soak 2 slices thick white bread in the egg mix.

Turn the slices of bread over after 1 minute. The bread is ready to cook once all the liquid has been absorbed.

Heat a large frying pan on a medium heat. Add a Tbsp. of butter or enough to lightly coat the bottom of the pan.

Carefully add the egg soaked bread to the pan and turn the heat down a little.

Fry gently for 4 minutes until the underneath is golden brown. If it starts to get too brown too quickly, turn the heat down a little more.

Carefully turn the slices over and continue to cook on the other side for a further 4 minutes. Remove from the pan once golden brown on the second side.

Serve asap however you fancy. Or just eat them with your hands straight from the pan and realise you are going to need to make another batch.

Makes 1 serving.

Cook's Notes:

  • Lower and slower cooking is the key to a lovely souffléd middle. Cooking too fast will leave the outside too crispy and the centre filled with raw egg.
  • Try not to move the slices around the pan too much. Leave it be and a lovely crust will form.
  • If making a large batch, sit any cooked slices on a plate in a very low oven while cooking the remaining batches.