Food Blog | Cooking Blog
Inspired by one of my favourite blogs, the Smitten Kitchen, I have perfected a funky rendition of a family favourite breakfast dish: eggy bread. My sisters and I were always delighted when our mother would make us eggy bread, and would always jump at the opportunity to order it whenever we were out for breakfast. However, we extremely were stubborn about two things: firstly, anybody who calls it "French Toast" is simply a moron and they must get out right now, and secondly, eggy bread may only be served with tomato ketchup. The American traditions of serving "F***ch T**st" with maple syrup, sugar, cinnamon, bacon, blueberries or anything else, were profoundly misunderstood, and there was no room for improvement beyond the British tradition we knew and loved. However, as I grew older I grew more open to trying new things, ingredient combinations, flavours, new traditions, and I opened my heart to the prospect of my favourite breakfast food being sweet instead of savoury. Alas, we have my new traditional way serving eggy bread under a knob of salted butter, dusting it with cinnamon brown sugar and eating it with fresh berries. I challenge you to not fall in love with this one peeps, no matter how stubborn you are...
1. Crack the eggs into a mixing bowl and whisk with the milk, caster sugar and cinnamon powder. Transfer to a flat dish.
2. Using your hands, firmly press down each slice of bread into the eggy mixture, leaving for two minutes to soak up as much liquid as possible before turning over and leaving for a further two minutes. Turn a frying pan onto medium heat.
3. Heat the butter in a large frying pan until it has almost melted and started bubbling, and spread it around the pan.
4. Lift each piece of bread out of the eggy mixture and allow any excess liquid to drip off before lowering it into the pan.
5. Cook for 2 minutes on each side or until slightly golden and cooked through and then remove from the heat.
6. Dust each slice with a large pinch (about 1/3 tsp.) cinnamon sugar (three parts sugar one part cinnamon) and top with a thin slice of unsalted butter. Spoon the berries on top and give it a light dusting with icing sugar.
*** If you prefer, use maple syrup instead of no. 6***
*** Extra tip: you can use crumpets or brioche instead of bread. Whatever will soak up the egg like a sponge! ***
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