There is a common perception that ‘Eggy Bread’ and ‘French Toast’ are the same thing. I’m inclined to disagree. Obviously they are very similar but ‘Eggy Bread’ is what I ate growing up – more of a savoury snack or supper than a sweet dessert or breakfast. So I tend to think of ‘Eggy Bread’ as being savoury and ‘French Toast’ as being sweet – maybe with some sugar added to the egg mix or using another sweeter bread like brioche or milk loaf. ‘Eggy Bread’ in my mind tends to be best made with regular/thick white sliced bread rather than a doorstop affair.
As with pretty much anything involving eggs, or indeed food, I am inclined to involve bacon. My current treat is to use two slices of eggy bread to make a bacon sandwich. I do also sometimes blow all that I have said above out of the water and have it topped with bacon and maple syrup. If I’m feeling really off the charts, I’ll have a poached or fried egg too – for the yolk – you can never have enough eggs.
Makes 2 Slices
2 Tbsp Milk
Sea Salt Flakes
2 Slices Thick White Sliced Bread
1/2 Tsp Butter or Oil
Add 2 Eggs, 2 Tbsp Milk and a pinch of Sea Salt Flakes to a flat-bottomed dish – ideally about the size of 1 or 2 slices of bread – a snug fit is good. Whisk until all combined.
Soak 2 Slices Thick White Sliced Bread in the egg mix – keep turning the slices and swapping them over until all of the egg has been absorbed by the bread – this will take maybe 3 or 4 minutes but will depend a little on how fresh/stale the bread is.
Add 1/2 Tsp Butter or Oil to a large frying pan and heat on a medium heat until melted and starting to bubble. Add the egg soaked bread to the pan and fry for 3 or so minutes on each side. If they start to brown too quickly, turn the heat down a little – you are aiming for golden brown and a little crispy but also for the middle to have cooked and souffle’d a little.
Remove from the pan and serve 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!