Eggy Bread recipe
information
A childhood favourite that's as popular now as it has ever been. If time allows, let the bread stand in the eggy mixture until it is all absorbed, before frying until beautifully brown and crisp. This version has a cheese and pickle topping and is popped under the grill to finish off.
ingredients
65 ml (2 1/2 fl oz) fresh milk
1 egg, size 6
2 slices wholemeal bread
25 g (1 oz) butter
100 g (4 oz) Caerphilly cheese, grated
30 ml (2 tbsp) pickle
3 pickled onions, chopped
1 egg, size 6
2 slices wholemeal bread
25 g (1 oz) butter
100 g (4 oz) Caerphilly cheese, grated
30 ml (2 tbsp) pickle
3 pickled onions, chopped
method
1. Beat together the milk and egg. Dip both slices of bread into the egg mixture, coating well on both sides.
2. Melt the butter in a large frying pan and fry the bread until golden brown on both sides. Keep warm.
3. Mix together the Caerphilly cheese, pickle and pickled onions. Spread the cheese mixture over the bread, then grill until golden and bubbling. Serve immediately.
2. Melt the butter in a large frying pan and fry the bread until golden brown on both sides. Keep warm.
3. Mix together the Caerphilly cheese, pickle and pickled onions. Spread the cheese mixture over the bread, then grill until golden and bubbling. Serve immediately.
serving amount
serves 1 - 2
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
