A simple and savoury snack from ” Eat Drink Live” by Fran Warde.
Ingredients
- 4 free range eggs
- 4 tbsps 1/2 egg beaten with 1 tbsp milk
- 4 slices bread
- 50 g butter
- 4 ripe or green tomatoes halved
- sea salt and freshly ground black pepper
Servings:
Instructions
- Beat together the eggs, milk and some salt and pepper in a large shallow dish. Add the bread and leave to soak for 5 minutes on each side so that the egg mixture is absorbed.
- Heat a large non stick frying pan over a medium heat. Add the soaked bread and cook over a medium low heat for 3-4 minutes on each side.
- Meanwhile melt the butter in a separate frying pan. Add the tomatoes and fry on each side for 2 minutes, then serve on top of the hot eggy bread.
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