Eggy Bread
Eggy bread is also a great time saver, if you don’t have time to make a pancake batter in the morning ~ and let’s face it there are plenty of mornings when your too tired, or there isn’t time. You can use any bread you like and if you have a multigrain loaf don’t worry it will work, just cut the crusts off to make the end result softer and easier to eat. This warm eggy bread served with berries is a taste from my childhood and I love making this for my kids, it evokes happy memories.
sliced bread is best, I use half and half (with some wholegrain)
organic eggs, cracked and lightly beaten
splash of milk (dairy or non-dairy)
pinch of cinnamon
vegetable oil, for cooking
To make eggy bread ~
Cut the bread into shapes.
Next take a shallow bowl: add a splash of milk and a pinch of cinnamon to the eggs and lightly whisk, until combined. Submerge the bread in the egg mix, shake off any excess liquid.
Gently fry in a frying pan in a little veg oil and butter until golden then turn to cook on the other side. Enjoy the golden eggy cinnamon bread! Serve warm with instant berry syrup (see below), or maple syrup, or fresh fruit.
Frozen Berry Syrup
Instead of syrup I make a healthier Instant Berry Syrup, using frozen berries and a splash of maple syrup. Lower in sugar than shop bought syrups and with the added benefit of real fruit. Frozen berries are a brilliant standby for quick breakfasts, I always like to have a pack in my freezer. You can add them to smoothies, porridge and pancake batters: they are great value too.
some more information and links on eggs ~
the latest NHS guidelines on eggs and weaning
eggs can be a high allergen food. This is not suitable for children with an egg allergy.
look for the red lion stamp: to ensure your eggs are top quality