Wednesday, 23 June 2010

A slightly heathier take on Eggy Toast

As a child, my mother cooked us breakfast every morning. Poor woman. But before school, every day, we had cereal, and a cooked item such as beans on toast, some kegeree, a boiled egg and soldiers, or some eggy toast.

Eggy toast, fried in dripping, no less.

And whilst I am never going to prepare my kids a cooked breakfast, nor am I likely to ever start frying up in beef fat, I am keen on dishing up eggy toast to my three beautiful little tackers, if for no other reason that bread and eggs and tomato all go together so deliciously, and are a healthy low GI option for them. And eggy toast is a nice thing...for a substantial lunch.

So, I experimented a little, and grilled eggy toast works! Yep, grilled!



A slightly healthier take on Eggy Toast

4 eggs
1/2 cup milk
8 slices bread
Salt and pepper
Cherry tomatoes

  • Preheat the grill. Spray the rack with a little spray oil.
  • Lightly whisk eggs on a plate. Add milk and salt and pepper, and whisk to combine.
  • Soak the bread in the eggy mixture.
  • Place eggy bread onto the grill pan and grill the whole lot until browned and crispy: about 2 minutes each side.
  • Serve the eggy toast with cherry tomatoes
(Tomato sauce, as always for a household of children, an optional but popular extra!)

Would your kids go for a little bit of this?

13 comments:

  1. So Eggy Toast = French Toast! I like the idea of making it savory instead of sweet. We usually drown it in butter and maple syrup or fruit and powdered sugar. :)

    ReplyDelete
  2. Ana, yes, french toast minus the sweet. I had french toast at summer camp in the US, but couldn't take to it's sweetess ever......the savoury salty version will always be my fave.

    My Mum also used to used to sip whole ham sandwhiches into the eggy mixture and fry them up too.....to die for!

    ReplyDelete
  3. This looks amazing, I'm TOTALLY doing it! Thanks, Lucy!!

    ReplyDelete
  4. It could work nicely with baking paper and a sandwich toaster. Colin

    ReplyDelete
  5. Hello Lucy

    My grand-daughter loves to cook "toad-in-the-hole" which uses all your ingredients just a little differently as the bread has the middle taken out and then put into the frying pan with the egg cracked into the middle!

    Her favourite breakfast! Gae oxoxo

    PS - LOVE your blog! You must be one very busy blogger!

    ReplyDelete
  6. Yuuum. I just love eggs in so many different ways, and I love french toast.

    Delish!

    ReplyDelete
  7. Ok, sssalivating over here!

    ReplyDelete
  8. Ok so I tried the "tin of corn" muffins the other week. It is now time to give your eggy toast a whirl ... sounds great.

    ReplyDelete
  9. Gae....Welcome! Ummmmm, Toad in the Hole, for me, is a sauage cooked in yorkshire pudding batter?! Ummmm, the food and its 'translations' the world over!

    ReplyDelete
  10. Yuum! Going to have to try this one :)

    ReplyDelete
  11. Ahhh, this, to me, is my Dad's French Toast, we've never done the sweet version.
    Thanks for this, reminded me of an old family fav we can cook in our non-stick pan (sans oil) made with our home grown free range googy eggs :)
    Thanks, Lucy!

    ReplyDelete
  12. Ahh, like savory french toast. Never thought of that. That'd be good with salsa. Yumm!

    ReplyDelete

I am a comment addict. Thank you so much for your words...xx