Sweet Egg Bread Breakfast

As Donut was kind enough to wait until 7am to wake up (very proud), I gave him his bottle, and I wondered what I should make for breakfast this morning.

I have a tendency to buy eggs, pop them in the fridge (although, technically, you shouldn’t store eggs in the fridge – they should be kept at room temperature – it’s just that my kitchen is SO hot!) and then forget all about them.  What usually happens next is that I fancy a fried or scrambled egg, so I go to the fridge, and then cringe as I look at the “use by” date.

Today was no exception…  I opened the fridge, and I starred at the five eggs that were sitting in the fridge.  They were still in date, as I had only purchased them on Thursday evening.  I realised that I had also only 6 rounds of bread left…  Now breakfast is an easy choice when you have these essential ingredients.

If you use 2 rounds per person, this breakfast costs approx. 50p per person.

Ingredients

1 egg per person

Splash of milk

1 or 2 rounds of bread per person

A good portion of cinnamon / sweet mixed spice powder (I only have sweet mixed spice)

Splash of oil (for frying)

Golden or Maple Syrup

Method

  1. In a bowl, whisk together the egg, milk and a good sprinkling of your powdered cinnamon (or sweet mixed spice).
  2. Place enough oil in a frying pan, and heat gently.
  3. Dip the bread – one round at a time – in to the egg mixture, and place in the frying pan.  Sprinkle a little more of the powdered cinnamon (or sweet mixed spice) on to the bread.  **Note:  Do not “dip” more than one round of bread at a time in to the egg mixture unless you have enough room in your frying pan.
  4. Allow to fry for approx. 2 minutes, then turn over.  Add a touch more powdered cinnamon (or sweet mixed spice) to the round of bread, then allow to fry for another 2 minutes.  Turn over once more to quickly “seal” in the powdered cinnamon (or sweet mixed spice).
  5. Place on your plate, and serve either on its’ own, or with a lashing of golden / maple syrup.

This dish is best served hot 🙂

I ended up with excess egg mixture at the end, so I just put a drop more oil in the pan and poured the egg mix directly in.  It was like a sweet omelette.  Again, I poured a little of the syrup over the finished dish.

WP_20150906_002

Advertisements

Any thoughts?

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s