Did you make the figs jam I told you about the other week? If so, and if you still have some, this is the right time to use it. My take on Jamie Oliver‘s eggy bread was smothered in figs jam and fresh figs, plus some raspberries to give a tone of acidity. And if you need a manly version…..
3 large eggs
3 tablespoons milk (any)
4 slices of fresh bread, roughly 1.5cm thick (I used homemade mixed flour bread)
Toppings of your choice
Crack the eggs into a large mixing bowl. Add the milk and season with salt. Gently whisk the eggs and milk together with a fork, then put to one side.
Place a frying pan on a medium heat to heat up.
Dip and push two slices of bread into the eggy mixture, turning them over a few times to make sure they’re well coated and sucks up the mixture like a sponge.
Add ½ a tablespoon of coconut oil to the frying pan and carefully swirl the pan around to evenly coat the inside.
Lift the soaked bread up in the bowl and allow the excess mixture to drip off.
Cook for 2 to 3 minutes on each side, or until golden and cooked through. Start soaking the other two slices in the meanwhile.
Once the bread is ready, top and serve immediately.