My favourite meal of the day is Breakfast and thankfully you aren’t restricted at what time you can serve yourself breakfast – Toast at midnight, Full English for Lunch and Eggy Bread for Tea. This take on Eggy Bread was inspired by a brunch served to me by The Greatest Flatmate in the World™ – who also happens to occasionally go by the name of Strawbs. Her version, once cooked by her Grandfather uses Challah bread, warmed strawberries & lashings of maple syrup. My version uses whatever bread you fancy and balsamic strawberries, a combination that I had heard about but until recently had never tried – it’s seriously delicious, the vinegar really brings out the colour and the flavour of the berries. And as this isn’t baking the quantities can be played with depending on your tastes.
2 thick slices of bread
2 large eggs
2 tbsp golden caster sugar
½ tsp vanilla paste
A big handful of Strawberries – sliced
1 tbsp Balsamic Vinegar
1 tbsp sugar
Black Pepper (which I forgot from the picture)
Pop your strawberries in a bowl, drizzle the vinegar over and sprinkle with sugar – stir them gently to combine. Cover them and let sit at room temperature for about an hour.
In a shallow dish mixed together the eggs, sugar & vanilla and place your slices of bread in to soak it up – if your dish is only small do this in batches.
Put a frying pan on a medium heat with a little knob of butter and a tiny drizzle of oil (to stop the butter from burning) – once the butter is bubbling fry your Bread until golden on each side.
Serve the strawberries on top of the bread with cracked black pepper