Passionate about teaching children to cook, Jamie Oliver’s eggy bread breakfast features in his son’s debut cookbook.
Buddy Oliver’s Let’s Cook recipe book has “fun, easy recipes”, including the “sweet and delicious” eggy bread breakfast.
Dad Jamie said the recipe “is a real crowd-pleaser” as the toppings can be changed to your liking.
This means the simple breakfast can satisfy the cravings of a 13-year-old like Buddy, and 49-year-old Jamie Oliver – and everybody else.
Taking only 15 minutes from start to finish, here’s how to make the eggy bread breakfast.
Eggy bread
Ingredients
- Two large eggs
- Two tbsp milk
- Two slices of bread
- Olive oil
- Two tsp nut butter
- 160g raspberries
- Two heaped tbsp natural yoghurt
- One sprig of mint
- Runny honey, to serve
Method
Crack the eggs into a shallow bowl, add the milk, then whisk together. Place a large non-stick frying pan on a medium heat to heat up.
Add the bread to the bowl and gently squash to soak up the egg mixture, turning a few times. Drizzle half a tablespoon of olive oil into the frying pan and carefully swirl the pan around to evenly coat the inside.
One at a time, lift the soaked bread in the bowl and allow the excess mixture to drip off, then carefully place it in the pan.
Cook for two to three minutes on each side, or until golden and cooked through, then transfer to serving plates and spread with the nut butter.
Roughly mash half the raspberries with the yoghurt, then divide between plates, scattering over the rest of the berries.
Pick, chop and scatter over the mint leaves and drizzle lightly with honey, to finish.
