eggy bread
Rachel Phipps' quick and cheap eggy bread is great for breakfast or an afternoon snack. Serve with your favourite sauce.
Ingredients
- 1 large free-range egg
- ½ tbsp milk
- vegetable oil
- 2 thick slices of bread, halved
- salt and freshly ground black pepper
- tomato ketchup or brown sauce, to serve
Directions
- Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl.
- Heat enough oil to just cover the bottom of a large frying pan over a medium heat. When the oil starts to shimmer, dip the bread into the egg mixture and add it to the pan. Cook for 5 minutes on each side, or until golden-brown.
- Serve with tomato ketchup or brown sauce.