Ah, but you don’t have to have a campfire to enjoy Eggy Bread! Oh no, it’s super delicious for breakfast and brunch at home too. And what’s more – it really can be made one-handed. (Assuming you can crack an egg one-handed; if not, do that first!)
This version of Eggy Bread is a great pancake replacement, i.e. you fancy American-style pancakes with maple syrup and so on but you are short on time. It’s dead easy and requires hardly any equipment, which is handy when it comes to washing up too. Phew.
So, apart from enjoying my Cinnamon & Maple Syrup Eggy Bread and the glut of summer berries, we’ve been super-busy of late here at OH HQ. Decorating the sitting room has taken up several weekends, and in anticipation of finally getting our tip of a front garden sorted, I’ve become obsessed with paving… As my Pinterest followers will know!
Anyway, here’s the recipe, so hoist the little one on your hip if needs be, and rest in the knowledge that even if you cannot put baby down, you can all still eat. Which will help.
P.S. Note the mini Duralex glass in the below photo, with maple syrup in. Bought from the new Hema store in London! It’s AMAZING! Like Ikea but better.
CINNAMON & MAPPLE SYRUP EGGY BREAD
What you need
1 free-range organic egg
Milk (a dash; optional)
1 slice stale white bread, cut into 4 strips (use scissors)
Berries to serve
What to do
- Whisk the egg and milk (if you have it, but it’s not essential) and some ground cinnamon in a mug.
- Pour this mixture into a shallow bowl and dip your strips of bread into it – push them in with your finger so the bread absorbs the mixture
- Heat the butter in a shallow frying pan (I use a pancake pan) and fry the strips – turn using your fingers or tongs
- When nicely golden on both sides, serve your Eggy Bread strips with a sprinkling of Demerara sugar and a drizzle of maple syrup. Berries on the side are nice. As is a strong coffee.