Eggy bread

eggybread

Serves 1.5

2 slices of bread, the airier the better – sour dough’s good or white sliced

2 eggs

60 ml whole milk

Knob of butter

Sprinkle of cinnamon

Mix together the eggs and milk and decrust the bread. Soak the bread in the milk and egg mixture, one slice at a time, turning after a minute or so. Melt the butter in a reasonably hot pan – you want the bread to cook fairly quickly but not to burn before it cooks through – and pop in the first slice. You can start soaking the second as you cook, turning the soaking one as you turn the one in the pan. Cook till golden brown on both sides. It should feel reasonably firm under the pressure of a spatula, meaning the egg’s cooked through. Sprinkle with cinnamon or serve  your own with crispy bacon and maple syrup and watch your baby’s little face contort with jealousy.

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