River Cottage

Beat the egg and milk together. Lay the bread in a shallow dish (if you’re making more than two slices, it’s best to work in batches). Pour over the egg mixture and turn the bread, making sure it’s coated all over. Leave it for a few minutes to soak up all the eggy liquid.

Meanwhile, heat the butter and oil in a non-stick frying pan over a medium heat. Transfer the soaked bread to the pan and fry for about 2 minutes, until the underside is golden brown. Flip the bread over and cook for another minute or two until the other side is golden brown. I usually
cut the bread in half in the pan to check that there is no uncooked egg left in the middle.

Serve the eggy bread warm – with a little sprinkling of sugar if you like.