Eggy Teddy Belly Toast Recipes

EGGY BREAD

Steps:

• Place a knob of butter in a frying pan and let it melt (alternatively you could use a tbsp of olive oil). Crack the eggs into a glass dish and beat lightly with a fork until the yolks are broken. Add pepper/salt to taste, you could even add in ham or greens to be healthy.
• Place a slice of bread in the egg mixture and let it soak for about a minute before flipping over and coating the otherside. It may get soggy if the bread is left too long and not thick enough, so it depends on how eggie you want it :) Then, place it into the hot frying pan and give it about 2 minutes both sides until it is lightly brown. If for breakfast, you could serve it with a glass of orange juice and maple syrup with a dusting of confectioners sugar. Up to you entirely. Baked beans are also a good with it :).
• Handy aswell, as the time it takes to cook a piece of bread is the same as soaking another. Means you don't have to wait around and leave one to get cold.

EGGY BREAD AND BACON

Steps:

• Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
• Pour the beaten egg onto a large dinner plate and soak the bread in the egg, turning it over until all the egg has been absorbed.
• When the toaster is ready, place one slice of eggy bread on the bottom plate. Top with the bacon and spread over the ketchup (if using). Finish the sandwich by placing the second slice of eggy bread on top. Slowly close the lid of the toaster and cook for 3-4 minutes until crisp and golden.

RED BELLY BREAD

Steps:

• On the stove cook the first four ingredients until the water has evaporated (lets call this combination "(A*)".
• With the next four ingredients in a clean sauce pan: Scald milk (not boil).
• Add sugar and shortening and salt. (Lets call this combination "(B*)").
• For the next 3 ingredients: Put in a glass bowl and let sit 15 minutes. (Lets call this combination (C*) .
• Combine (B*) and (C*) and add 5 cups of flour with about 1-2 cups of water (I use about 1 1/2 cups) Mix with spoon very fast.
• Roll onto a floured board for 8-10 minutes adding about 1 cup of flour as necessary for rolling purposes to stop it from sticking to the board.
• Shape into one ball and cover with a clean tea towel and let it rise for about one hour.
• Divide into 4-5 balls, and roll each ball out about 1/4 inch thin.
• Spread coconut mixture (A*) onto it, roll up, tucking the ends under.
• Place on a cookie sheet sprayed with non-stick spray (or on a greased cookie sheet), seam side down, leaving a little gap between loaves.
• Bake at 350 for 45 minutes.