SERVES: 4 | PREP TIME: 10 MINS | COOKING TIME: 5 MINS
1 Free-range hen’s egg
1 tbsp Whole milk
1 Thick slice of Blacker Hall bread
A small knob of unsalted butter
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.
• Bacon & Syrup