SERVES: 4 | PREP TIME: 10 MINS | COOKING TIME: 5 MINS
INGREDIENTS
1 Free-range hen’s egg
1 tbsp Whole milk
1 Thick slice of Blacker Hall bread
A small knob of unsalted butter
Sunflower oil
METHOD
Whisk the egg and milk together. Lay the bread in a shallow tray. Pour over the egg mixture and turn the bread, making sure it’s coated all over. Leave it for a couple of minutes to soak up all the eggy liquid.
Meanwhile, heat the butter and oil in a non-stick frying pan over a medium heat. Place the eggy bread into 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 while it’s still in the pan to check that there is no uncooked egg left in the middle.
Serve with crisp home-smoked bacon and a generous drizzle of maple syrup, or with a mixed berry compôte and a spoonful of natural yogurt.
SERVING SUGGESTIONS
• Bacon & Syrup
When ingredients are in season, they need less doing to them. Flavours are fuller. Cooking becomes more straightforward. A good cut of meat, fresh vegetables harvested at the right time and ingredients that have not travelled unnecessarily far bring enough to the plate.
Each week, Reward Card customers spending £30 or more in The Farm Shop will receive a complimentary seasonal treat, a little something extra to enjoy alongside your usual shop.
Sometimes it’s simply about choosing something that feels considered. Good food, properly prepared, and a bit of time spent together.
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