Eggy bread
Crispy egg-fried bread
Eggy bread
Crispy egg-fried bread
“A simple, versatile brekkie recipe that delivers big on the comfort front.
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). ”
Serves 2
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
-
Calories 177 9%
-
Fat 6.9g 10%
-
Saturates 1.6g 8%
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Sugars 1.9g 2%
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Salt 0.87g 15%
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Protein 11.1g 22%
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Carbs 19.2g 7%
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Fibre 1.2g -
Of an adult's reference intake
recipe adapted from
The Kitchen Garden Project
By Jamie Oliver
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Ingredients
- 2 large 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
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recipe adapted from
The Kitchen Garden Project
By Jamie Oliver
Tap For Ingredients
Method
- Crack the eggs into a mixing bowl.
- Add the milk and season with a tiny pinch of salt and pepper.
- Gently whisk the eggs and milk together with a fork, then put to one side.
- Place the frying pan on a medium heat to heat up. Meanwhile…
- 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.
- Add ½ a tablespoon of olive oil to the frying pan and carefully swirl the pan around to evenly coat the inside.
- 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.
- Cook for 2 to 3 minutes on each side, or until golden and cooked through, using a fish slice to flip it over.
- Carefully lift the bread out of the frying pan and onto a serving plate using a fish slice.
- Place the pan back on the heat and repeat steps 6 to 10 with the remaining ingredients.
Tips
You can easily swap the bread in this recipe for crumpets, if you prefer.
recipe adapted from
The Kitchen Garden Project
By Jamie Oliver
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited