Eggy Bread – cooking with kids

The aim of our cooking with kids series is to encourage the boys to try new foods, but also to build on basic cooking skills and provide them with a repertoire of usable recipes.  Eggy bread is one of those simple recipes that I know they will return to a lot (they have already made it for breakfast three days on the trot).

What is the difference between French Toast and Eggy Bread?

In general, French Toast tends to be sweet and eggy bread is more savoury

How to make Eggy Bread

Eggy Bread or french toast is a super simple recipe, that you can either have savoury or sweet (just make sure to leave out the salt and pepper) and we have rather a lot of eggs at the moment as we have been blowing them out for easter. Here is the UK we don’t need to keep our eggs refrigerated. I hope you enjoy our eggy bread recipe.

Ingredients:

• 2 large free-range eggs
• 2 tablespoons milk
• sea salt
• freshly ground black pepper
• 2 slices of fresh bread (gluten free bread works too)
• vegetable oil/Small knob of butter

Equipment list

• mixing bowl, we use a large wide shallow pasta bowl that a slice of bread can fit in
• measuring spoons
• fork
• frying pan
• Fish slice
• Serving plates

Crack the eggs into a mixing bowl.  My boys have been cracking eggs since they were 3, so are pretty competent at it by now, however, if you have younger children then crack the eggs in to a separate bowl first.

Add the milk and season with a tiny pinch of salt and pepper.

Gently whisk the eggs and milk together with a fork to make an eggy mixture, before placing a slice of bread into the bowl and submerging it in the egg mixture.

Then heat the frying pan on a medium heat, before turning over the slice of bread and dipping the other side.  Maxi found it easier to do this with a fork.

Add ½ a tablespoon of olive oil (or oil and a knob of butter)to the frying pan and carefully swirl the pan around to evenly coat the inside.

Lift the soaked bread up in the bowl and allow the excess mixture to drip off, then carefully lower it into the pan, making sure it’s facing away from you so you don’t get splashed with hot oil.

Cook for 2 to 3 minutes on each side, or until golden brown and cooked through, using a fish slice to flip it over.

Carefully lift the bread out of the frying pan and onto a serving plate using a fish slice or fork.

The boys really love their eggy bread with beans (we are currently loving five beans) and I figure that Eggy bread with beans is a pretty decent meal, but lots of people serve it with bacon and maple syrup.

I guess if this sees them through college I won’t mind at all, plus I would be quite happy having this brought to be as breakfast in bed!

5 from 2 votes

Print

Eggy Bread – cooking with kids

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 2

Ingredients

• 2 large free-range eggs
• 2 tablespoons milk
• sea salt
• freshly ground black pepper
• 2 slices of fresh bread
• vegetable oil

Instructions

1. Crack the eggs into a mixing bowl. My boys have been cracking eggs since they were 3, so are pretty competent at it by now, however, if you have younger children then crack the eggs in to a separate bowl first.
2. Add the milk and season with a tiny pinch of salt and pepper.
3. Gently whisk the eggs and milk together with a fork, before placing a slice of bread into the bowl.
4. Then heat the frying pan on a medium heat, before turning over the lice of bread. Maxi found it easier to do this with a fork.
5. Add ½ a tablespoon of olive oil to the frying pan and carefully swirl the pan around to evenly coat the inside.
6. Lift the soaked bread up in the bowl and allow the excess mixture to drip off, then carefully lower it into the pan, making sure it’s facing away from you so you don’t get splashed with hot oil.
7. Cook for 2 to 3 minutes on each side, or until golden and cooked through, using a fish slice to flip it over.
8. Carefully lift the bread out of the frying pan and onto a serving plate using a fish slice or fork.

I love how versatile this is. It is delicious made into a warm sandwich with ham and cheese. We also make a fabulous sweet version where we omit the salt and pepper and add vanilla extract and use thick slices of brioche in place of the white bread and it is amazing – the inside is all sponge like.

See the rest of the Cooking with Kids team’s Egg recipes:

Eggy bread/french toast from Mum in the Mad House, Chocolate bread and butter pudding from Rainy Day Mum, Deviled eggs from Frogs and snails and puppy dogs tails, Easy egg salad from Still playing school, Egg sandwiches from Smiling like sunshine, Overnight egg strata from Sugar Aunts