Saturday, 4 July 2009
Eggy bread brunch
No specific brands or products used in this recipe as it's so simple. I made this the other weekend when I wanted something more substantial than just toast late in the morning, but wasn't keen on spending too much time in a hot kitchen on a hot day. The old childhood classic that is eggy bread seemed to be a quick and filling option.
All that's needed is one beaten egg, generously seasoned with salt and pepper, and two slices of white bread. Dip the bread into the egg, make sure it's well covered and fry in pan with a little oil over a medium heat. It'll need a few minutes on each side, and when both are golden, it's done.
I served this with some red onion and cucumber relish (chop red onion and cucumber, mix, and ta dah! relish made). It's not essential but as it was so hot, I really liked its freshness and the contrast with the fried eggy bread.