There is an alternative recipe...
cut sliced bread up in to 1.5cm squares... to feed 6 people, i use about 3/4 a std loaf of hovis sliced...
beat a dozen eggs and a cup of milk together, add a bit of salt and pepper to taste, and some smoked paprika... pour in to a large mixing bowl, with the bread, and stir it around till it makes a kind of mushy cold porridge..
you can add extras to this, like a bit of grated cheddar, finely chopped spring onion, sone finely chopped sliced ham, and red peppers.
heat your pan, witha little butter and some olive oil, then put a cooking spoon (you know the sort of thing with a spoon bowl about 4 inches long as common in most plastic utensil sets) full at a time... a 32 cm frying pan will just about hold 4 blobs at a time...
once the blobs have settled and set most of the way thru (and are golden broan on the bottom) flip them over ... once the same state is achieved on the other side, pop them in a pre heated oven at 160 C ....
(in a roasting tin, but sat up on a wire rack is best)
the mixture about should make 12 ... ish...
once the last batch are in the oven, leave it for another 10 minutes, then serve, with nice sausages and baked beans (cooked with red onion , black pepper and a knob of butter) .
it's rather bloody tasty!!!
they puff up, a bit like a kind of fried souffle , or something...
maybe it could be described as a pan fried savoury bread and butter pudding... sort of...
but eggy bread is how it's always been described in my family.... i picked up the basis of this approach from my dad, who got it from his mum.... so it's nothing new.... i just add fancy bits like spring onion and red pepper..... as a more interesting twist.
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Topic: Eggy bread (Read 2432 times)