Rachel Phipps' quick and cheap eggy bread is great for breakfast or an afternoon snack. Serve with your favourite sauce.
INGREDIENT :
1 large free-range egg
½ tbsp milk
vegetable oil
2 thick slices of bread, halved
salt and freshly ground black pepper
tomato ketchup or brown sauce, to serve
RECIPE DIRECTION :
Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl.
Heat enough oil to just cover the bottom of a large frying pan over a medium heat. When the oil starts to shimmer, dip the bread into the egg mixture and add it to the pan. Cook for 5 minutes on each side, or until golden-brown.
