Best Eggy Bread Recipes

EGGY BREAD

Steps:

• Lightly beat the egg in a shallow bowl along with the milk. Season with salt and black pepper.
• Dip each slice of bread into the egg mixture, making sure it has soaked up all of the liquid. Heat a frying pan over a medium heat and add the butter. Swirl the butter around the pan and when it's beginning to foam, add the bread and fry on each side for 1 min or until golden brown. Transfer to a plate and serve with crispy bacon or fruit compote.

EGGY BREAD

Steps:

• Place a knob of butter in a frying pan and let it melt (alternatively you could use a tbsp of olive oil). Crack the eggs into a glass dish and beat lightly with a fork until the yolks are broken. Add pepper/salt to taste, you could even add in ham or greens to be healthy.
• Place a slice of bread in the egg mixture and let it soak for about a minute before flipping over and coating the otherside. It may get soggy if the bread is left too long and not thick enough, so it depends on how eggie you want it :) Then, place it into the hot frying pan and give it about 2 minutes both sides until it is lightly brown. If for breakfast, you could serve it with a glass of orange juice and maple syrup with a dusting of confectioners sugar. Up to you entirely. Baked beans are also a good with it :).
• Handy aswell, as the time it takes to cook a piece of bread is the same as soaking another. Means you don't have to wait around and leave one to get cold.

LEEK & TOMATO EGGY BREAD BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Grease a baking dish and fill with the torn bread. Heat the butter in a large pan until it starts to foam. Add the leeks and garlic, and cook over a medium heat for 5 mins, stirring as you go. Spoon softened leek mixture over the bread and top with cherry tomatoes.
• Beat together the eggs, milk and cheddar. Season, then pour over the bread and bake for 15-20 mins until golden and puffy. Serve with ketchup, if you like.

CHEESY EGGY BREAD WITH CHUNKY SALAD

Steps:

• Heat a good non-stick frying pan (if you don't have one, heat a normal pan with a knob of butter and drizzle of oil). Whisk the eggs and cheese with some seasoning in a shallow dish. Lay the bread in so it soaks up a little egg, and scoop out any extra cheese, pressing it to stick onto the bread. Fry for 2-4 mins on each side until golden.
• Mix salad ingredients together with some seasoning and serve alongside.

FRENCH TOAST (OR EGGY BREAD)

Steps:

• use a biscuit cutter or your desired shape to cut a shape from each piece of bread.
• break the egg into a small bowl, add the water and 2 teaspoons of the sugar, beat with a fork until mixed together.
• mix the rest of the sugar with the cinnamon and set aside until the end.
• put butter in a medium frying pan and turn the heat to medium.
• when butter is melted, dip the bread rounds quickly into the egg mixture, one at a time. let the extra mixture run off then carefully place bread on the pan.
• cook the bread rounds for about 2 minutes or until they are lightly browned underneath.
• turn over and lightly brown other side, remove from pan and put it on a piece of kitchen paper.
• sprinkle both sides of French toast with the cinnamon-sugar mixture.
• serve immediately to stop from going soggy.

EGGY SPELT BREAD WITH ORANGE CHEESE & RASPBERRIES

Steps:

• Beat the eggs and orange juice in a bowl wide enough to fit the bread in it. Soak the bread in the eggs and juice for 2 mins or so, turning halfway through.
• Meanwhile, in a small bowl, mix together the cheese and orange zest. Put the rapeseed oil in a non-stick frying pan over a high heat. When hot, add the eggy bread. Leave to cook for a couple of mins undisturbed, then flip and cook on the other side for another 1-2 mins.
• Divide the bread between 2 plates, dollop the cheese on top, followed by the raspberries and honey, if you like.

HAM & EGGY BREAD WITH SALSA

Steps:

• Lightly butter and sandwich the bread with a good slice of lean ham. Cut the sandwich in half diagonally. In a shallow bowl, beat the egg and milk, then season to taste. Melt a small knob of butter and 1 tsp olive oil in a non-stick frying pan until the butter foams. Dip the sandwich halves into the egg on both sides, then add to the pan. Cook over a medium heat for 2 mins each side or until set and golden. Serve with spoonfuls of ready-made tomato salsa.

MEXICAN EGGY BREAD

Steps:

• Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.
• Whisk the eggs together with a little seasoning. Heat the oil in a non-stick frying pan over a medium heat. Dip each slice of bread in the egg mixture, coating well, then put the slices in the pan and cook for about 2 mins on each side or until golden brown. Put the eggy bread on a baking sheet, sprinkle with cheese and put under a hot grill for 1 min to melt. Top with the avocado salsa and red chilli to serve.

EGGY BREAD AND BACON

Steps:

• Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
• Pour the beaten egg onto a large dinner plate and soak the bread in the egg, turning it over until all the egg has been absorbed.
• When the toaster is ready, place one slice of eggy bread on the bottom plate. Top with the bacon and spread over the ketchup (if using). Finish the sandwich by placing the second slice of eggy bread on top. Slowly close the lid of the toaster and cook for 3-4 minutes until crisp and golden.

SWEET EGGY BREAD

Steps:

• mix the eggs in a bowl.
• then take the bread and dip it in the eggs.
• put the pan on the stove and add the butter to it.
• when the butter melts put the dipped bread on it.
• dont let it fry, when the color turns golden remove from flame and sprinkle sugar on the top an serve.

EGGY BREAD

Steps:

• Beat the eggs in a jug. Add milk and mix well. Pour the mixture into a large, shallow, flat-bottomed bowl. Prepare a frying pan with a little butter. Soak each slice of bread in the mixture for 10 seconds on each side, then transfer to frying pan. Fry for 2 minutes on each side or until golden brown. Eat while hot.