Eggy Bread
A savory French-toast-style eggy bread cooked in butter, ready for scallions, tomatoes, bacon, or ketchup at breakfast.
Prep 5 min · Cook 5 min · Total 11 min · Makes 4 servings
Ingredients
- 8 pieces of bread
- 4 eggs
- 4 tablespoons milk
- Kosher salt and cracked black pepper
- 1-2 tablespoons butter
- Bacon, optional
- Sliced scallions, optional
- Chopped tomatoes, optional
- Ketchup, optional
Directions
Trim the crusts from the bread. Whisk the eggs, then stir in the milk in a dish wide enough for the bread slices to fit side by side. Add salt and pepper. Lay the bread in the egg mixture, flip to coat both sides, and leave it there for at least 1 minute. Warm a frying pan or griddle over medium high heat. Put a tablespoon of butter in the pan and let it melt, then arrange the soaked bread in a single, even layer. Depending on your pan, you may have to work in more than one batch. Cook for 1 minute, or until the underside is golden brown; turn the slices over and cook the second side until finished. Serve with whatever savory garnish sounds good to you, plus a big pot of tea.