50% Local food club

Meeting Nova Scotia Food Producers Halfway – Est. September 2014

Eggy Bread (French Toast)

This simple and comforting breakfast can be served with local fruit and yogurt, or you can opt for a more savoury option – with grilled tomatoes and some extra spices. Just be sure to leave out the salt and pepper if you are choosing to use sweeter ingredients!


  • 2 large eggs
  • 2 tablespoons milk
  • Sea salt
  • Freshly ground black pepper
  • 2 slices of fresh bread, (roughly 1.5cm thick)
  • Olive oil


Crack the eggs into a mixing bowl. Add the milk and season with a tiny pinch of salt and pepper. Gently whisk the eggs and milk together with a fork, then put to one side. Place the frying pan on a medium heat. Meanwhile…Dip and push 1 slice of bread into the eggy mixture, turning it over a few times to make sure it’s well coated and sucks up the mixture like a sponge. Add ½ a tablespoon of olive oil to the frying pan and carefully swirl the pan around to evenly coat the inside. Lift the soaked bread up in the bowl and allow the excess mixture to drip off, then carefully lower it into the pan, making sure it’s facing away from you. Cook for 2 to 3 minutes on each side, or until golden and cooked through, using a spatula to flip it over. Carefully lift the bread out of the frying pan and onto a serving plate using spatula. Place the pan back on the heat and repeat with the next piece(s) of bread.

Adapted from JamieOliver.com


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