Eggy bread with chilli
recipe
Eggy bread with chilli
No commentsIngredients
- 2 large Lion quality eggs
- 2.5ml / 1/2 tsp chilli flakes
- salt and freshly ground black pepper
- 2 thick slices white bread
- 1/2 tbsp vegetable oil
- tomato salsa to serve
Serves:
2
Directions
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- In a large, wide dish, beat the eggs with the chilli and salt and freshly ground black pepper. Add the slices of bread and leave to soak for mins.
- Heat half the oil in a large non-stick frying pan and when hot, lift two slices of bread from the egg, add to the pan and cook for mins, turning once until golden brown on both sides. Remove from the pan, transfer to a plate and keep warm. Cook the remaining slices in the same way. Cut the eggy bread diagonally into four triangles. Serve the bread with tomato salsa and salad garnish.
Source: British Lion eggs
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