Eggy Bread Recipe
Allergens 
Nut Free
Servings 1 serving
Ingredients
- 1 egg whisked
- 1 slice of bread
- Splash of milk
Instructions
- Heat a little oil in a frying pan. You can use a little unsalted butter if you prefer.
- Whisk your egg onto a big enough plate or pasta bowl to be able to lay your bread onto. Add your milk and mix well.1 egg, Splash of milk
- Lay your bread into the mixture, turning the bread over to make sure it’s well soaked on both sides.1 slice of bread
- Fry on a medium heat for a couple of minutes on each sides.
Notes
Any leftover eggy bread can be stored in the fridge for up to two days, or frozen for longer. The best way to reheat any leftover eggy bread is back in the pan with a little butter, although you can also use the toaster or the microwave if you’d prefer!
To freeze, allow the slices of eggy bread to cool and then lay a piece of greaseproof paper between each slice. Freeze in a stack inside a labelled sandwich bag for up to three months and reheat straight from frozen when you’re ready!
Products we used in this recipe 
Divider Plate
