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.
Eggy Bread
serves 2
2 thick slices of bread
2 large eggs
2 tbsp golden caster sugar
½ tsp vanilla paste
Balsamic Strawberries
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
Roswensian 