I like to serve eggy bread simply with a few strawberries and a little natural yoghurt, but you can also try it with smashed avocado and grilled tomatoes, or stewed fruit with a dollop of yoghurt (just make sure you leave out the salt and pepper).
1. Crack the eggs into a mixing bowl.
2. Add the milk and season with a tiny pinch of salt and pepper.
3. Gently whisk the eggs and milk together with a fork, then put to one side.
4. Place the frying pan on a medium heat to heat up. Meanwhile…
5. Dip and push 1 slice of bread into the eggy mixture, turning it over a few times to make sure it’s well coated and sucks up the mixture like a sponge.
6. Add ½ a tablespoon of olive oil to the frying pan and carefully swirl the pan around to evenly coat the inside.
7. Lift the soaked bread up in the bowl and allow the excess mixture to drip off, then carefully lower it into the pan, making sure it’s facing away from you so you don’t get splashed with hot oil.
8. Cook for 2 to 3 minutes on each side, or until golden and cooked through, using a fish slice to flip it over.
9. Carefully lift the bread out of the frying pan and onto a serving plate using a fish slice.
10. Place the pan back on the heat and repeat steps 6 to 10 with the remaining ingredients.
Jamie's top tip: You can easily swap the bread in this recipe for crumpets, if you prefer.