Brunch with ESB Recipes : No. 3 : Golden Eggy Bread

Hello everyone!

Welcome back to my blog and to a new year! I’ve taken a bit of break from blogging but now I’m back and ready to share with you more of my tuneful bakes. I hope you enjoyed my post just before Christmas with my recipe for Easy Apple Fritters – which are as just as easy as the name suggests! If you haven’t had a chance to read it yet, you catch up here.

In today’s blog post, I want to share another recipe to add to my Brunch with ESB collection – Eggy Bread.

Known by many different names – Pandora, French Toast, Pain Perdu… the list goes on (!) – this deliciously golden brunch food is perfect on its own or as part of a larger full English breakfast. This recipe is very simple and made without added milk or sweetness which makes it perfect with savoury or sweet accompaniments. Add whatever toppings tickle your fancy and make it different every time – whether served with berries and icing sugar or maple syrup or just with good old baked beans. My personal favourite is tomato halves which you can either grill or decadently fry in butter! A top tip for making this recipe extra golden is to use good-quality eggs as their bright golden yolks add to the golden finish.

To accompany the recipe, here is my ukulele novelty medley which includes a chicken and egg-inspired song celebrating the main ingredient in this delicious recipe!

Without further ado, here is my recipe for Eggy Bread…

No. 3 : GOLDEN EGGY BREAD

Serves 4

INGREDIENTS

4 eggs ( 1 per person is a good guide but if you’re feeling hungry, feel free to use another one!)

1 white bread loaf, thickly sliced

Salt and pepper, to taste

Butter to fry

Tomatoes, to serve as an accompaniment

EQUIPMENT

A shallow bowl

A fork

A frying pan

A fish slice

HOW TO MAKE

  1. Make the egg mixture by cracking the eggs into the shallow bowl and whisking with a fork. Add salt and pepper and leave to one side.
  2. To prepare the bread, cut 4 – 6 slices in half diagonally. You can of course use a loaf which you cut yourself but I prefer the ease and texture of a good old sliced loaf.
  3. Place the frying pan on a medium heat and add a knob of butter to gently melt and heat up. Place half a slice of bread into the egg mixture and press down for a moment. Then turn it over so the slice is well coated on both sides. Then place it in the butter and repeat with 2 further slices and fry until golden and crisp on one side. (ESB Top Tip : Don’t overcrowd the pan as it will make the heat less constant and make the eggy bread less crisp!) Turn the slices over in the pan and fry on the other side until each of them is golden brown. Place on a plate and keep warm in a low oven until ready to serve.
  4. Add a little more butter to the pan and repeat the process with the bread and egg mixture, frying until golden, until you have used up all the egg mix!
  5. Serve and enjoy – a versatile golden dish which is a delicious addition to any brunch table!

This is a recipe from my Brunch with ESB collection where I share my favourite brunch recipes to make at home. You can catch up on the series so far here – including Smashed Avocado and Poached Eggs on Toast and my Best Ever Bacon Sandwich.

Thank you for popping by my blog today. I hope you enjoy my recipe for Eggy Bread. What is your go-to brunch recipe to make at home? Do you have brunches you would love to recreate at home that you’ve had in a restaurant? Let me know and I can add them to my list!

See you next time for another tuneful post, but in the meantime,

Happy Tuneful Baking!

English Singing Baker x

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