Eggy Bread

photo (55)

The wonderful thing about having a little time at home with the boys is being able to kick back and relax about everything.  We don’t eat breakfast until at least two cups of tea into the morning, we don’t get dressed until we’re ready, we don’t clean our teeth until we get dressed and most importantly, we don’t rush anything.

Consequently, we have conversations about many random things, which I absolutely love.  Mainly because it reminds me that children are not on the same thinking plain as adults.  We concern ourselves with the practicalities of the when, the where and the with what.  We contemplate the structure of the day to ensure that people are fed and watered at regular intervals and philosophically engage our minds over the morality of issues du jour.  In other words, we engage with the world around us in a very considered and almost routine way.  It’s a habit.

Whereas children don’t, or at least shouldn’t, have that kind of mental responsibility of rigour, and consequently their minds are free to wander from subject to subject, almost at random, picking and choosing what will entertain them today.  Right now. With not a care in the world for the practicalities.  And rightly so.

As a result of this breadth of space, today we discussed whether it would be better to go to the Pink Banana as Luke Skywalker and a Storm Trouper or not.  I don’t mind either way.

Meanwhile, back on the culinary track, I decided to indulge in one of our favourite breakfast meals.  Eggy Bread.  Now some people call this French Toast, or Gypsy Toast.  I believe this is because the French discovered it was a good way to use up stale, or not so fresh bread, but thought I’d better check, and found this:

French toast was not invented in France*.  Pause for reflection.

Apparently, it was first mentioned in 4th Century Rome by a bloke called Apicius. Roman version of Michel Roux most likely.

Anyway, having looked into it further, the reasoning and recipe are still the same. The recipe.  Mix eggs and milk together into a bowl, add salt and pepper and then put in slices of bread which have been cut up into quarters.  Leave to soak.  I usually do one egg per slice of bread, and although today we used wholemeal bread, white sliced holds it’s shape better.  Both are delicious.

Once the bread is almost falling apart, fry a knob of butter in a pan and add the quarters.  Fry until browned on both sides.  You will find they puff up a little, which I take great satisfaction in.

Now then, we always have them with Tommy K or HP sauce, but they are just as lovely with honey drizzled over them, or fried in cinnamon and sugar. Either way, sweet or sour, they are a wonderful start to, what I hope will be, a very chilled out day.



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