eggy bread

eggy bread


3 eggs
8 thick slices of homemade bread
120ml reconstituted evaporated milk 1:2
40 ml oil
salt and ground black pepper to taste
4 sausages, oven-baked or grilled, to serve


Break the eggs into a bowl and beat to break the yolks. Add the milk, salt, and pepper. Beat briefly to combine.

In a large low sided dish, lay out the slices of bread and pour the raw egg mixture over. Leave to soak for 1 minute and turn the slices over. Let the eggy mixture soak right into the bread.

Heat the oil in a frying pan over a medium heat. When these are hot (but not smoking) add the slices of egg infused bread pour the remaining egg over them and turn the heat down low.

Turn the bread after 5-7 minutes and leave for a further 4 minutes on the second side.

Serve on warm plates with one sausage per person.