For some reason I skipped the eggy bread chapter in my childhood, but I have enjoyed discovering it late in life as a quick meal for Theo. This recipe brings together the genius of eggy bread with some hearty grown up fillings, and because it’s oven cooked, we can even kid ourselves it’s a tad healthier than a fry up.
Ingredients (serves 1, cooked in a tin 11.5cms across)
2 slices of bread
2 medium eggs
1 (pre-cooked) cold sausage
A couple of small mushrooms
A couple of cherry tomatoes
A little milk
*Pre-heat the oven to 200c
* First cut disc shapes from the bread. Shop bought white bread does the job best.
* Then whisk two eggs with a little milk in a shallow bowl and lay the bread discs in it to soak up the liquid for a couple of minutes.
* When the discs have soaked up most of the liquid, place one at the bottom of a metal tin and cover with thinly sliced mushrooms, then layer sliced sausage and tomatoes…
Finish with the last bread disc and cook for 12 minutes or until the top has browned.
It’s also worth pointing out that there is one distinct advantage of this recipe over a plain old fried egg and sausage sandwich, which is that when you bite into it, the egg yolk doesn’t explode all over you!
Frankly it is nothing short of a miracle I managed to photograph the end result, it smells fantastic cooking and it was inhaled by my husband within seconds of it emerging from the oven, so if that isn’t enough of a recommendation, I don’t know what is!
This post is my entry to the #eggmainsinminutes Linky on BritMums, there’s more egg inspired cooking here. EDIT 14/5/13 >>> This post was one of the winning entries in the Britmums #eggsmainsinminutes Linky!