Living abroad is an incredible experience, and I have no intention of changing that anytime soon. Hamburg, my adopted city, is both very similar and very different to my home – Britain.
It’s around this time of year when the pull of home starts to get stronger, for me at least. The dark nights, the thought of travelling back for Christmas.
But…my flight isn’t just yet, so for now the food will have to do.
One of my favourite and very quintessentially British winter recipes is the Great British Eggy Bread – just like mum used to make!
It’s a simple combo – mostly milk and eggs (and bread of course) with a couple of twists on the classic.
The chives and spring onions give it a bit more pep, and if you can get your hands on it then Marmite is what finishes this dish off (and makes it British).
Love it or hate it as they say – I certainly fall into the former camp. Anything that can have Marmite smeared on it, should 😉
Health Benefits – Great British Eggy Bread
This week we’ll be mostly talking about eggs. They’ve been through the mill a bit, but are once again considered a healthy, great provider of protein to your diet.
Eggs are the standard that protein is measured against, and contain all 9 essential amino acids. In fact the German word for ‘protein’ is ‘Eiweiss’ (egg white – thanks Howie).
Eggs also contain all the B vitamins – B1, B2, B3, B5, B6 and B12, as well as betaine and choline – fantastic in working towards a healthy heart.
The best news is that today’s eggs contain a much lower amount of cholesterol than even just a few years ago – mainly due to changes in the hen feed. On top of that you get plenty of vitamin D, zinc, copper and iron.
To sum up? Eat an egg today! Unless you’re allergic.
Great British Eggy Bread
Optional and awesome
- Chop the spring onions and cut the chives
- Crack the eggs and mix with chives and spring onions
- Add the milk, salt, pepper and curry powder and stir well
- Transfer to a wide bowl.
- Soak each piece of bread in the mixture for a few seconds (making sure the chives and spring onions attach themselves to the bread)
- Fry for a minute or two in olive oil on each side until nice and crispy
(1 serving = 2 eggy breads)