Eggy Bread

Eggy Bread

This is one of my all time go-to favourite breakfasts.  Or lunches.  Or snacks.  Or suppers.


Because it is simple and quick to make for anyone of any age or ability, can be made as sweet or savoury and can be eaten in whatever proportion you fancy, either as a full to popping experience, or, as they say round these parts, just enough to ‘put you on’.  Which translated means, keep you going.  It’s one of my favourite phrases which I never tire of hearing.

Now there may be some of you out there who do not refer to this wonderful marriage of egg and bread as Eggy Bread, but instead insist on it’s more formal title of French Toast.  Some believe this name was inspired by the French version of ‘pain perdu’, which in itself means lost bread, or bread that can no longer be used for it’s original purpose.

In fact Eggy Bread is one of those fascinating foodstuffs which has a plethora of potential originality, and therefore, to those of us who are curious about that kind of thing, extremely interesting.  I do concede though, that most people don’t really give that much of Chaucer’s toot about such things. *

Meanwhile, there may be someone who has never dabbled in the making of Eggy Bread, so this is what you’ll need to do.

Whisk eggs and splash of milk together and add your seasoning.  This could be either salt and pepper, cinnamon and vanilla, chilli, etc.  The choice is yours.  I tend to opt for salt and pepper.  Also, the ratio of egg is proportionate to the amount of bread you are hoping to make.  I follow the ratio of 3 eggs to 5 slices of white bread.  You could do one egg per slice and just add the tiniest splash of milk, or indeed no milk at all.  It’s totally up to you.

Cut the bread into quarters and pour over the eggy mixture.  Leave to soak for ten minutes.

Melt a knob of butter in a frying pan and put as many of the quarters as you can into the pan.  Fry until golden brown, turn, repeat.

This is the wee boy’s favourite part of the process.  Well, actually, it’s his second favourite part.  His favourite favourite is the melting of the butter in the pan.  He stands on his chef’s chair, swirling around the butter, looking completely and utterly in control of the situation.  Similarly when the bread is placed in the pan, he delights in giving it a shake.  And I empathise completely.

Anyway, once both sides are cooked to a glorious golden brown, they are ready to serve and for some, that is it.  Others enjoy embellishing with vinegar, Tommy K, HP, sugar, syrup…  the list is endless.

But one thing is for certain, you’ll always, eventually, make more.  It may not be today, it may not be tomorrow, but eventually, everyone who has Eggy Bread in their repertoire, revisits.

*Just in case you do, check out this link


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