Buddy Oliver, the son of renowned chef Jamie Oliver, has released his debut cookbook, ‘Let’s Cook,’ and it’s filled with fun and easy recipes perfect for aspiring young cooks. One standout recipe is his take on the classic breakfast staple, eggy bread, which he describes as ‘sweet and delicious.’
Jamie himself has praised his son’s eggy bread, calling it a ‘real crowd-pleaser’ due to its versatility. The simple recipe allows for endless topping combinations, making it a satisfying breakfast option for everyone, from 13-year-old Buddy to his 49-year-old father.
This quick and easy recipe takes just 15 minutes from start to finish.
Eggy Bread Ingredients:
* Two large eggs
* Two tablespoons of milk
* Two slices of bread
* Olive oil
* Two teaspoons of nut butter
* 160g raspberries
* Two heaped tablespoons of natural yoghurt
* One sprig of mint
* Runny honey, to serve
Method:
1. Crack the eggs into a shallow bowl, add the milk, and whisk together.
2. Place a large non-stick frying pan on a medium heat to warm up.
3. Add the bread to the bowl and gently press to soak up the egg mixture, turning a few times.
4. Drizzle half a tablespoon of olive oil into the frying pan and carefully swirl the pan around to evenly coat the inside.
5. One at a time, lift the soaked bread from the bowl and allow the excess mixture to drip off. Carefully place it in the pan.
6. 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.
7. Roughly mash half the raspberries with the yoghurt, then divide between plates, scattering over the rest of the berries.
8. Pick, chop, and scatter over the mint leaves. Drizzle lightly with honey to finish.
This simple yet delicious eggy bread recipe is sure to become a family favorite. With its customizable toppings and quick preparation time, it’s a perfect breakfast option for any day of the week.
