Daddy Cool’s eggy bread

In a recent twitter poll, 47% of you voted for more recipes on the blog so I’m kick starting that with a really simple but luxury recipe which takes me right back to childhood. Dad’s eggy bread is a staple part of weekend breakfasts at home and it couldn’t be easier to make. We’ve been eating it since I was a little girl and I have memories of Dad making this on a Saturday morning in his dressing gown. The smell of the butter and egg takes me straight back! This isn’t the first of his recipes I’ve shared, in fact one of my earliest blog posts back in 2012 featured his lamb curry!

 Now it’s important to use sliced white bread for this recipe. Over the years we’ve tried it with nicer stuff – sourdough, multi-seed, wholemeal etc but it really works best with bog standard sliced white. The soft bread seems to soak the liquid up more and it’s just…better. There’s nothing fancy here and even in lockdown, you’ve probably got the ingredients you need. This eggy bread will make a perfect addition to any fry up! Give it a try!

If you’re short on eggs you can substitute a couple with milk but ideally go for a whole egg mix as its much tastier and just that little bit luxurious too.

Ingredients (serves 4) 

• x4 white sliced bread 
• x8 eggs OR x6 eggs and a splash of milk
• Pinch of dried mixed herbs (or herbs de Provence) optional. 
• Pinch in Salt and pepper 
• Butter / vegetable oil

Method 

• Break the eggs into a shallow dish and season with a pinch of herbs, salt and pepper. Add the milk (if using) and lightly beat the mixture until loosely combined.  
• Dip both sides of each slice of bread into the mixture allowing them to fully submerge and soak up the liquid. You need it to be wet so that you don’t end up with dry parts that aren’t eggy! 
• Heat the oil in a large frying pan and only once its hot, add the bread. Fry for 1-2 minutes each side or until its golden brown.

Serve your eggy bread with a dollop of brown sauce or (as we always do) alongside a fry up! YUMMY!