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More elegantly known as French toast, this makes a filling breakfast. Serve it plain, or with a dusting of cinnamon, some fruit and perhaps a sprinkling of sugar.


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. 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.

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  • 1 egg
  • 1 tbsp whole milk
  • 1 thickish slice of bread
  • A small knob of unsalted butter
  • A trickle of sunflower oil
  • A little sugar, for sprinkling (optional)

This recipe is taken from...

River Cottage Baby and Toddler Cookbook