When we have extra eggs and a loaf of bread going stale or one left in the freezer a bit too long, this is our go-to dinner. Or lunch. Or breakfast. It’s good any time of day or night, and is a particularly good after-party snack, too.

Eggy bread is an excellent ‘end of the month – clean out the fridge’ meal. Although my recipe calls for thick sliced white bread (as that is what we prefer) it can be done with any form or flavor. My grandparents raised their kids to prefer tomatoes on the bread, so that is what’s been passed on. My girls will occasionally have a serving with tomatoes, and then if there’s a spare slice, one with syrup.

Savory Eggy Bread

Ingredients

6 thick-cut white bread slices
3 large eggs
2 tbsp milk
pinch salt & pepper
diced tomatoes (canned or fresh)
2-3 tbsp chopped green onions

Directions

Our family has always felt it’s best to use a cast-iron frying pan for eggy bread, your mileage may vary. Heat the pan on medium heat, until a bit of water sprinkled on the pan pops and spits. Add just a small amount of fresh lard or spray generously with non-stick spray.

While the pan is heating, whisk eggs and milk together in a flat, high-edged dish (we use the lid from a casserole). Once the lard has coated the bottom of the pan, soak each side of three slices of the bread, one at a time, and add to the pan; start at the top and place them clockwise, it’ll help you remember the order they went in.

After a minute or two, gently lift with a spatula, and check the underside of the first one in. If it is nicely grilled, carefully flip it over to do the other side, and move on to the next, etc.

Repeat the process with the last of the bread.

Serve with warmed, diced tomatoes. Can also be served as a sweet dish, with fresh fruit, syrups or a dusting of confectioner sugar.

This recipe is for three servings, but can easily be doubled or trebled.

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Enjoy!

’til next week…
<3 JL