Eggy Bread
HB-13709 · Hand-built original · British
Thick slices of bread soaked in seasoned beaten egg and fried in oil until golden on both sides, served with ketchup or brown sauce.
BritishBrunch40 minServes 1210 kcalVegetarianDiabeticLow Fat / Low Cholesterol
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:1quantities adjust to match
Ingredients
- 1 large free-range egg
- ½ tbsp milk
- vegetable oil
- 2 thick slices of bread, halved
- salt and freshly ground black pepper
- tomato ketchup or brown sauce, to serve
Method
- Beat the egg with the milk and a generous seasoning of salt and black pepper in a shallow bowl wide enough for the bread.
- Heat enough vegetable oil to just cover the bottom of a large frying pan over medium heat until the oil shimmers.
- Dip the halved bread slices into the egg mixture, turning them so both faces drink it up.
- Fry the soaked bread in the hot oil for about 5 minutes on each side, until both sides are deep golden brown.
- Serve the eggy bread hot with tomato ketchup or brown sauce.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
210 kcalCalories
15.8 gProtein
28.9 gCarbs
3.2 gFat
1 gSaturates
1.3 gFibre
0 gSugars
304 mgSodium
1 mgCholesterol
243 mgPotassium
134 mgCalcium
5.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data