Fried, scrambled, poached, boiled hard or soft , with toast or soldiers, the breggfast line up . Bread and Egg, Egg and Bread.
So how come, when it’s the perfect two into one – does eggy bread get forgetten ?
It took a generous treat ( thanks LMc !) to Bob Bob Ricard, where it appears on the menu to remind me decades have passed since I’d last eaten it ( although it may be a few decades more before inflation catches up with the £6.50 price point ). So I thought I’d save a few bob bob and make it at home. With tomato.
For each slice of bread (crusts off ) whisk up 1 egg . Pour the egg into a shallow dish and soak the bread in the egg till absorbed. ( Whilst waiting, take a little more inspiration from the menu and fix yourself a glass of milk and Ribena. ) Heat a little oil in a frying pan and cook the slices of bread for a couple of minutes on either side. They will become satisfyingly puffy and golden. Meanwhile grill your tomatoes.
A delicious, overdue, egg recluse revival.
{ 2 comments… read them below or add one }
this sounds and looks like a delicious breakfast that i may have to try making this weekend. thanks for giving me the idea.
Thank you – I hope it makes a good start to your weekend. The tomato is so anytime friendly – I can’t think of many other vegetables that are equally delicious for breakfast, lunch or dinner !