Quick British Eggy Bread Breakfast (10 Min, Vegetarian)
- Updated on Nov 19, 2014
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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). Speaking of, we have a whole compilation of high protein egg recipes if you want to make the most of their protein benefits!
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. Obviously.
Ingredients
- 1 spring onions
- ½ handful chives
- 2 eggs
- Salt and pepper to taste
- ½ tsp curry powder
- ⅛ cup milk of choice
- 2 slices wholegrain bread
- 1 tsp olive oil
- ½ tbsp pumpkin seeds
Optional and awesome
- Marmite
Instructions
- Chop the spring onions and cut the chives.1 spring onions, ½ handful chives
- Crack the eggs into a wide bowl and mix with chives and spring onion.2 eggs
- Add the milk, salt, pepper and curry powder and stir well⅛ cup milk of choice, Salt and pepper to taste, ½ tsp curry powder
- Add the pumpkin seeds in too. If you're using seeded bread then you can skip this step and ignore the pumpkin seeds in the instructions.½ tbsp pumpkin seeds
- Spread optional marmite onto the bread and soak each piece in the mixture for a few seconds (making sure the chives and spring onions attach themselves to the bread).2 slices wholegrain bread, Marmite
- Fry for a minute or two in olive oil on each side until nice and crispy. Pour any remaining mixture onto the bread in the pan to make sure it's all used up.1 tsp olive oil
- Done!
NOTES
Optional for Marmite haters: Don’t IF YOU LIKED THIS RECIPE: Peruse our Breakfast Section for some brekkie inspiration like this delicious 2 Ingredient Banana Egg Pancake Recipe, or check out our amazing ideas for egg snacks.
Nutrition
(1 serving = 2 eggy breads)
Comments
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6 comments
I had never heard of eggy bread until I found Hurry The Food up several years ago. I love the savory take on “French Toast” or Pain Perdue. A little smear of sour cream or yogurt and a teaspoon of maple syrup and I am in heaven. It’s still one of my favorite recipes.
Thanks Ro! We still have it on weekends, too. Very versatile and always goes down well here 😀
Uhh, Canadians call it French Toast too. Definitely minus the marmite.
Without the savory stuff and with a touch of vanilla, that’s what Americans call French toast.
Just a couple things:
First: Cholesterol has never been bad for you. It was just based on a bad study. https://www.nytimes.com/2015/02/21/opinion/when-the-government-tells-you-what-to-eat.html?_r=0
Second: The reason that eggs contain a “much lower amount of cholesterol” today than they used to is because the hen feed has changed. But it is lower in cholesterol because it has less good stuff in it. Most chickens nowadays survive on corn and soy, which does lower the cholesterol, but it also lowers everything else.
Read Eating Animals by Jonathan Safran Foer if you are interested in learning more about this topic.
Sorry, I’m not trying to be a smarty pants, but I do think everyone has the right to be well informed. Read beyond the labels.
Hi Emily,
No worries, we appreciate feedback on our recipes! Yes, the other day I also read an article stating the new findings about cholesterol/eggs. We’ll have to update this section.
“Eating Animals” is a great book, I read it about 2 years ago. Foer partly inspired us to start this blog. 🙂
Have a good one!