Serves 4 as part of a meal
There are lots of different versions of this recipe and in my opinion, it's hard to get it wrong. After all, it has bread and eggs in it! My simple version of this gives plenty of delicious flavour though, removes the need to fry and as it is baked it means you can get on with other things whilst it cooks.
5 free range Glenballyeamon eggs
Generous splash of milk
4 large & thick slices of sourdough (I used Ursa Minor Bakehouse's Rye sourdough)
8 small knobs of butter & a little extra for greasing
Preheat the oven to 180 degrees and grease a large baking dish.
Whisk the eggs, milk, seasoning & paprika in a bowl or jug then pour into the prepared dish.
Slice the 4 slices of sourdough in half so you have 8 pieces and place them in the egg mixture. Flip them over after a minute then leave them to soak-up the remaining mixture.
Add a small knob of butter to the top of each slice then place in the oven for approximately 15 minutes or until the slices are no longer soggy, but brown and slightly crispy on top.
I served these with sausages, bacon, cherry plum tomatoes and avocado but you can build a dish that works for you. You can tweak the recipe with different herbs, seasoning, perhaps a bit of cream or grated cheese. It's all good!
Eggy bread straight out of the oven.
Eggy bread made with Glenballyeamon free range eggs.