Eggy Bread
This warm eggy bread served with berries is a taste from my childhood and I love making this for my kids, it evokes happy memories.
Eggy bread is also a great time saver, if you don’t have time to make a pancake batter in the morning. You can use any bread you like and if you have a multigrain loaf don’t worry it will work, just cut the crusts off to make the end result softer and easier to eat. No batter needed, just coat in the eggy mix and cook.
ingredients
sliced bread is best, I use half and half (with some wholegrain)
organic eggs, cracked and lightly beaten
splash of milk (dairy or non-dairy)
pinch of cinnamon
vegetable oil, for cooking
method
Cut the bread into shapes. Next take a shallow bowl: add a splash of milk and a pinch of cinnamon to the eggs and lightly whisk, until combined. Submerge the bread in the egg mix, shake off any excess liquid. Gently fry in a frying pan in a little veg oil and butter until golden then turn to cook on the other side. Serve warm with instant berry syrup (see recipe), or maple syrup and fresh fruit.