Eggy bread

Serves 2

  • 2 large free-range eggs

  • 2 tablespoons milk

  • sea salt

  • freshly ground black pepper

  • 2 slices of fresh bread, (roughly 1.5cm thick)

  • olive oil

  • Equipment list

  • mixing bowl

  • measuring spoons

  • fork

  • Medium frying pan (25cm)

  • Fish slice

  • Serving plates

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.

Nutritional Information

Eggy bread

Crispy egg-fried bread

More Easter treats recipes >
0 foodies cooked this
This simple brekkie delivers big on the comfort front. Serve with grilled tomatoes, avocado or fruit to squeeze in some extra goodness.
Serves 2
30m
Super easy
Print this recipe
Method

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.

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 246
  • Carbs 18.7g
  • Sugar 1.7g
  • Fat 13.7g
  • Saturates 2.9g
  • Protein 11.3g
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 2 large free-range eggs

  • 2 tablespoons milk

  • sea salt

  • freshly ground black pepper

  • 2 slices of fresh bread, (roughly 1.5cm thick)

  • olive oil

  • Equipment list

  • mixing bowl

  • measuring spoons

  • fork

  • Medium frying pan (25cm)

  • Fish slice

  • Serving plates