Eggy bread with apples

Eggy bread with apples

By
From
River Cottage Every Day
Serves
4
Photographer
Simon Wheeler

More elegantly known as French toast, fried, egg-soaked bread – like pancakes – is a wholesome way for kids to start their day, especially if it is topped with fried apple slices. You could substitute pears for the apples, cooked in exactly the same way, or simply top the eggy bread with fridge jam, or macerated fruit.

Ingredients

Quantity Ingredient
4 medium eggs
2 tablespoons milk
2 tablespoons caster sugar
4 thick slices slightly stale white bread, crusts removed
butter and sunflower oil, for frying
1/2 teaspoon ground cinnamon, (optional)

For the apples:

Quantity Ingredient
15g unsalted butter
A trickle sunflower oil
2 crisp eating apples, peeled, cored and cut into thin wedges
2 teaspoons caster or soft brown sugar, (optional)

Method

  1. Beat the eggs together thoroughly with the milk and 1 tablespoon of the sugar, then pour into a shallow dish. Add the bread slices and submerge them in the egg, turning to coat them well. Let them soak, turning occasionally, for at least 10 minutes, or up to half an hour. Ideally, the bread should absorb almost all the egg – but it never quite does!
  2. While the bread is soaking, cook the apples. Heat the butter and oil in a frying pan. Add the apple slices and cook over a medium heat, turning them occasionally, for 5–10 minutes, until soft and lightly golden. Add a little sugar towards the end, if you like, to create a buttery syrup in the pan. Scoop the apples out and keep them warm.
  3. You can fry the bread in the same pan as the apples – but if you’ve added sugar you’ll have to give it a quick clean. Heat the pan over a medium heat and add a little more butter and another dash of oil. Lay the eggy bread in the pan (cook it in 2 batches, if necessary) and trickle any leftover egg on top. Fry for 2–3 minutes, until the base is golden brown, then flip over and cook for 2–3 minutes more. Transfer to warm plates.
  4. Scatter the remaining sugar over the bread (combining it first with a pinch of cinnamon, if you like), pile the warm apples and any syrupy juices on top and serve.

Variations

  • • Serve cinnamon-sprinkled eggy bread with roasted plums, or with honey-baked rhubarb.

    • Instead of sprinkling your eggy bread with sugar, trickle over some maple syrup and top with blueberries or raspberries.

    • Serve plain, unsugared eggy bread with bacon or grilled kippers.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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