Eggy Bread And Bacon Recipes

EGGY BREAD

Eggy bread image

The simplest of indulgent breakfast recipes. Serve our eggy bread by itself, with an oozy fruit compote or as part of a traditional fried breakfast

Provided by Esther Clark

Time 10m

Number Of Ingredients 4

Ingredients

2 medium eggs
1 tbsp milk
2 slices white bread or brown bread
1 tbsp butter

Steps:

Lightly beat the egg in a shallow bowl along with the milk. Season with salt and black pepper.
Dip each slice of bread into the egg mixture, making sure it has soaked up all of the liquid. Heat a frying pan over a medium heat and add the butter. Swirl the butter around the pan and when it's beginning to foam, add the bread and fry on each side for 1 min or until golden brown. Transfer to a plate and serve with crispy bacon or fruit compote.

Nutrition Facts : Calories 376 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.21 milligram of sodium

SMOKY BEAN, BACON & EGGY BREAD BAKE

Smoky bean, bacon & eggy bread bake image

Make your own baked beans with smoked paprika then top with that childhood classic, eggy bread

Provided by Good Food team

Categories Breakfast

Time 1h10m

Number Of Ingredients 10

Ingredients

3 x 400g cans haricot bean , drained and rinsed
500g passata
½ tbsp sweet smoked paprika
1 tbsp red wine vinegar
1 tbsp dark muscovado sugar
2 tsp Worcestershire sauce
200g bacon lardon
5 eggs
125ml milk
10 slices white bread , crusts removed and halved to make triangles

Steps:

Heat oven to 220C/200C fan/gas 7. Tip the beans into a large baking dish with the passata, paprika, vinegar, sugar and Worcestershire sauce. Season and mix well. Scatter the lardons over the top, cover with foil and bake for 30 mins.
Remove the beans from the oven, take off the foil and stir well. Return to the oven, uncovered, for 10 mins to crisp up the bacon. You can now cool and chill the beans for up to 2 days, or freeze for up to 3 months. Just defrost and warm through before continuing.
Whisk the eggs and milk with some seasoning. Dip the bread triangles into the egg mix, then layer them over the surface of the beans. Pour the rest of the egg over the bread and cook for 20 mins, or until the bread is puffed and golden.

Nutrition Facts : Calories 418 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 2.5 milligram of sodium

EGGY BREAD WITH CRISP BACON AND SPIKED TOMATOES

Eggy Bread With Crisp Bacon and Spiked Tomatoes image

Delicious eggy bread, crisp bacon and chilli spiked tomatoes make a terrific breakfast time trio in this tempting recipe from Lesley Waters.

Provided by English_Rose

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 eggs
salt and pepper
4 slices white bread, cut in half diagonally
12 slices smoked streaky bacon
2 tablespoons butter
2 tablespoons olive oil
4 large tomatoes, sliced into four
2 teaspoons sugar
2 teaspoons chili oil
2 tablespoons basil leaves

Steps:

Preheat the broiler.
Beat the eggs in a large bowl and season well.
Pour into a large shallow dish, dip the slices of bread in the egg mixture and leave for a few minutes to soak.
Meanwhile broil the bacon for 1-2 minutes on each side until crisp. Keep warm in a low oven.
In a large frying pan, melt the butter with 1 tablespoon of the olive oil.
Add half of the soaked bread and fry for 2 minutes on each side or until crisp and golden.
Meanwhile heat the remaining olive oil in a separate frying pan.
Add the tomato slices and sprinkle over the sugar.
Fry for 1-2 minutes on each side or until the tomato slices have caramelized and softened, but still retaining their shape. Shake over the chilli oil and remove from the heat.
To serve, place two pieces of eggy bread, slightly overlapping on the centre of each plate and top each with 3 slices of bacon.
Place a spoonful of the tomatoes to the side of the bread and tear over the basil.
Serve immediately.

Nutrition Facts : Calories 422, Fat 28.7, SaturatedFat 9.7, Cholesterol 253.2, Sodium 844.9, Carbohydrate 22.7, Fiber 2.9, Sugar 8.4, Protein 18.8

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