📝 About This Recipe
A quintessential British comfort classic, Eggy Bread is the rustic, savory-leaning cousin to French Toast, often found gracing farmhouse kitchen tables across the UK. This version elevates the humble staple by using thick-cut bloomer bread soaked in a rich, seasoned custard and fried until golden and slightly crisp. It strikes the perfect balance between a soft, pillowy center and a buttery exterior, making it the ultimate weekend indulgence.
🥗 Ingredients
The Bread & Custard
- 4 thick slices White Bloomer or Sourdough Bread (ideally 1-2 days old for better absorption)
- 3 Large Free-Range Eggs (beaten)
- 50 ml Whole Milk (at room temperature)
- 1 tablespoon Double Cream (for extra richness)
- 1/2 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
For Frying
- 25 grams Unsalted Butter (plus extra for serving)
- 1 tablespoon Vegetable Oil (to prevent the butter from burning)
Toppings & Accompaniments
- 6-8 rashers Streaky Bacon (smoked and cooked until crispy)
- 2-3 tablespoons Maple Syrup (for drizzling)
- 1 tablespoon Fresh Chives (finely chopped)
- 1 dollop Ketchup or Brown Sauce (optional, for a traditional savory finish)
👨🍳 Instructions
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1
Preheat your oven to a low setting (around 100°C/210°F) to keep the first batches of bread warm while you finish cooking.
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2
In a wide, shallow bowl or rimmed baking dish, whisk together the eggs, whole milk, and double cream until fully combined and streak-free.
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3
Season the egg mixture with the sea salt, freshly cracked black pepper, and a grating of fresh nutmeg. Whisk again to distribute the spices.
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4
Place the thick slices of bread into the egg mixture. Let them soak for about 30-45 seconds per side. You want them saturated but not falling apart.
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5
While the bread is soaking, place a large non-stick frying pan over medium heat. Add the vegetable oil and the butter.
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6
Once the butter has melted and begins to foam, gently lift a slice of bread from the custard, letting any excess drip off.
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7
Place the bread into the pan. Do not overcrowd; you may need to cook in batches of two.
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8
Fry the bread for 3-4 minutes on the first side. Look for a deep golden-brown color and a slightly crisp edge before flipping.
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9
Carefully flip the bread using a wide spatula. Fry the other side for another 3 minutes until equally golden.
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10
Press down lightly with the spatula to ensure the center is cooked through and the 'egginess' is set.
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11
Transfer the cooked slices to the warm oven while you fry the remaining bread, adding more butter to the pan if needed.
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12
In a separate pan, fry the streaky bacon until it reaches your desired level of crispiness.
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13
Remove the Eggy Bread from the oven and plate two slices per person.
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14
Top with the crispy bacon, a knob of fresh butter, and a generous sprinkle of chopped chives.
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15
Serve immediately while piping hot, with a side of maple syrup or traditional HP sauce.
💡 Chef's Tips
Use 'stale' bread that is a day or two old; it holds its structure better and absorbs more custard without becoming soggy. Don't skip the oil; adding a splash of oil to the butter prevents the milk solids in the butter from burning at the required frying temperature. For a truly British savory experience, replace the maple syrup with a side of HP Brown Sauce. Ensure your pan isn't too hot; if the bread browns too quickly, the inside will remain raw and slimy. If using very fresh bread, lightly toast it in a low oven for 5 minutes before soaking to dry it out.
🍽️ Serving Suggestions
Pair with a hot mug of strong English Breakfast tea with a splash of milk. Serve alongside grilled tomatoes and sautéed mushrooms for a fuller 'Fry Up' feel. Drizzle with honey and add a handful of fresh berries for a sweeter, brunch-style variation. A side of caramelized sausages or black pudding rounds complements the savory egg flavor perfectly. For a spicy kick, serve with a dash of hot sauce or a sprinkle of chili flakes over the eggs.