Depending on our schedule, lunch can be either a leisurely, well-balanced feast or a hasty something thought of at the last moment.
For the latter, I often fall back on eggy bread. It is a firm favourite with the toddler and I can have it on the plate within 5 minutes of walking through the door so it’s fab for those really hectic days.
The added bonus for us is that toddler can do most of the prep work herself, something she really enjoys.
You will need (for each person):
1 slice of bread
Drop of oil
Crack the egg into a shallow, wide bowl and whisk with a fork.
Soak the bread in the egg mixture while you heat the oil in a frying pan. You need just enough oil to stop it sticking; you are not really frying it.
When both sides of the bread have been soaked in egg, put it in the pan and cook for a minute before turning to cook the other side.
Cut into fingers or triangles and serve.
It’s best eaten straight away but I do keep any left overs for snacks later as it is still lovely cold.
If you like, you can even make a slightly sweet version by sprinkling a TINY amount of sugar and cinnamon on the second side before cooking. It crisps up and goes slightly caramelised which is delicious.