Something from my childhood when Geordie French Toast was a regular on the household table. Of course, with us being from the North East of England, we knew it by a different and rather plainer name.
When my mother made it, we would hover in the kitchen and take turns at getting a piece as it came from the frying pan.
Oh and I forgot to mention the proper name – it’s Eggie Bread!
Of course, this wasnt called Geordie French Toast when I was a kid. No sirree, its proper name is Eggie Bread and it was a teatime staple along with a home-made cake or a bought chocolate bar. plus a glass of orange squash.
- 2 large Organic or Free Range Eggs
- 2 or 3 thin slices of Wholemeal Bread
- Sea Salt
- Ground Black Pepper
- 1-2 Tbsp Extra Virgin Olive Oil or Butter
- In a shallow bowl (about 15cm/6in in diameter, break in the eggs then add salt and pepper.
- Add in herbs to taste. I used herbes de provence on this occasion but will use a different choice at other times. Beat the mixture with a fork until well-blended.
- Starting with 2 slices, cut into quarters. Square or on the diagonal or a combination according to preference.
- Heat the oil or butter in a frying pan. Size will determine how many pieces of bread can be fried at a time.
- Once the oil is hot, dip one piece of bread into the egg mixture. Turn so that it becomes well-coated then carefully place into the pan. Repeat until the pan is full.
- Keep the bread moving to prevent sticking. Turn occasionally to get both sides cooked.
- The Geordie French Toast is ready when both sides have turned a golden brown.
- Remove from the pan to a piece of kitchen paper on a plate.
- Repeat with the remaining bread and egg. There may be enough egg to need the third slice of bread. If this is the case then quarter that before frying as many pieces as can be fully coated.
- Serve as is or with a little salt and pepper.
Use slightly stale bread to make this as it holds the egg better. Fresh will get very soggy and there is a risk of it falling apart. The number of pieces of Geordie French Toast that can be made is very dependent on both the egg and the bread. Clearly, a larger egg gives more liquid to dip the bread into and so more pieces can be made. Different breads will soak up differing amounts of egg too. That means the yield from this can vary quite a bit. The figures given are on the low side as the eggs used werent that big. Some people add milk to the eggs when making this which is a way of making the eggs go further. Simply add milk then increase the number of slices of bread accordingly