I usually make this egg bread when I have leftover rolls or bread that's a day or two old, and there's not much appetite to eat it as is. It doesn't require complicated ingredients and doesn't take much time. It's one of those recipes that works whenever you need a quick breakfast or a warm snack, especially when you don't want to throw away slightly stale bread. Often, in our house, it's eaten in the morning alongside yogurt or with tea. It's one of the simplest ways to recycle bread.
Quick Info
Total time: about 15 minutes
Preparation time: 3-5 minutes
Cooking time: 8-10 minutes
Servings: 2-3, depending on appetite
Difficulty: very easy
Recipe type: breakfast, quick snack
Ingredients
3 eggs
8 slices of bread (can also use sliced rolls)
1 tablespoon milk
Salt (to taste)
Oil for frying
Preparation method
1. Crack the eggs into a bowl. Add a tablespoon of milk and a little salt. Mix well with a fork or whisk until the mixture is homogeneous.
2. Cut the bread or rolls into medium-thick slices. They shouldn't be too thin, otherwise, they'll soak up quickly and break. If the bread isn't very fresh, it behaves better when soaked.
3. Put oil in a pan, enough to cover the bottom. Turn on the stove and let the oil heat, but don't let it smoke. Medium temperature is sufficient.
4. Take each slice of bread and dip it in the egg and milk mixture, making sure it's well coated on both sides. Don't hold the slice too long so it doesn't soak excessively and crumble.
5. Place the slices one by one in the already heated oil. Don't overcrowd the pan; it's better to fry in two batches if necessary.
6. Let the slices fry until golden on one side, then flip them to the other side for another 1-2 minutes. The golden color and slightly crispy texture are signs that they are ready.
7. Remove the fried slices to a plate lined with a paper towel. This way, the excess oil drains off.
Why I make this recipe often
It's very easy to prepare, doesn't require planning, and helps avoid throwing away older bread. It can be made quickly, and the ingredients are always found in the fridge. It works for breakfast but also as a snack when you want something warm in a few minutes. I like that I can control exactly how much salt I add and can easily adjust the portions.
Tips and variations
Tips
Don't use oil that's too hot, as the egg burns on the surface while the bread remains moist in the middle.
If using thicker slices of bread, dip them quickly without letting them soak.
Remove the slices to an absorbent towel immediately after frying so they don't remain greasy.
Substitutions
You can use any type of bread, not just rolls. It can also be made with toast or sliced baguette.
If you don't have milk, it can be omitted. The texture will be a bit different, but it still turns out well.
Variations
If you prefer a stronger egg flavor, you can add another egg to the mixture.
For a slightly sweet version, you can sprinkle a bit of sugar after frying (although this recipe is intended to be savory).
If you want, you can add a little pepper or chopped herbs to the eggs.
Serving ideas
It goes well with plain yogurt, tea, or even milk.
You can also add a bit of jam or honey for those who prefer sweet options, but usually, this recipe is served savory.
It also pairs well with simple cheese for those wanting something more substantial.
Frequently asked questions
Can I use fresh bread?
Yes, but older bread absorbs the egg better and doesn't break as easily when soaked. If you use very fresh bread, use thicker slices and dip them quickly in the egg.
Can I make the recipe without milk?
Yes, milk is not mandatory. Without milk, the egg will coat the bread slices just as well, but the taste and texture will be slightly different.
How do I know if the oil is at the right temperature?
The oil should be warm but not smoking. You can check with a drop of the egg mixture – if it sizzles slightly, it's ready for frying.
What kind of oil is best?
I usually use sunflower oil, as it doesn't alter the taste of the bread. I don't recommend butter or extra virgin olive oil for frying, as they change the flavor and can burn too quickly.
Can I make the recipe in the oven?
The classic recipe is designed for a pan, but if you want to try it in the oven, place the slices on a baking sheet lined with parchment paper, drizzle with a little oil, and bake at medium heat until golden.
Nutritional values
Approximately, one serving of this recipe (about 2-3 fried slices with egg) has around 250-300 kcal, depending on how much oil the bread absorbs. Of these, carbohydrates mainly come from the bread, and proteins from the eggs. The fat comes from both the eggs and the oil used for frying. Quick estimate: about 10-12 g of protein, 28-32 g of carbohydrates, 11-14 g of fat per serving. Values may vary depending on the type and amount of bread, as well as how much oil is absorbed during frying.
Storage and reheating
Egg bread is best fresh, immediately after frying. If there are leftover slices, they can be stored in the fridge in a closed container for up to 24 hours. To reheat, you can place them for a few minutes in a pan over low heat or in the oven. It's not recommended to keep them for more than a day, as the texture changes and becomes dry. It's best to make only as much as you think will be consumed immediately.
Quick Info
Total time: about 15 minutes
Preparation time: 3-5 minutes
Cooking time: 8-10 minutes
Servings: 2-3, depending on appetite
Difficulty: very easy
Recipe type: breakfast, quick snack
Ingredients
3 eggs
8 slices of bread (can also use sliced rolls)
1 tablespoon milk
Salt (to taste)
Oil for frying
Preparation method
1. Crack the eggs into a bowl. Add a tablespoon of milk and a little salt. Mix well with a fork or whisk until the mixture is homogeneous.
2. Cut the bread or rolls into medium-thick slices. They shouldn't be too thin, otherwise, they'll soak up quickly and break. If the bread isn't very fresh, it behaves better when soaked.
3. Put oil in a pan, enough to cover the bottom. Turn on the stove and let the oil heat, but don't let it smoke. Medium temperature is sufficient.
4. Take each slice of bread and dip it in the egg and milk mixture, making sure it's well coated on both sides. Don't hold the slice too long so it doesn't soak excessively and crumble.
5. Place the slices one by one in the already heated oil. Don't overcrowd the pan; it's better to fry in two batches if necessary.
6. Let the slices fry until golden on one side, then flip them to the other side for another 1-2 minutes. The golden color and slightly crispy texture are signs that they are ready.
7. Remove the fried slices to a plate lined with a paper towel. This way, the excess oil drains off.
Why I make this recipe often
It's very easy to prepare, doesn't require planning, and helps avoid throwing away older bread. It can be made quickly, and the ingredients are always found in the fridge. It works for breakfast but also as a snack when you want something warm in a few minutes. I like that I can control exactly how much salt I add and can easily adjust the portions.
Tips and variations
Tips
Don't use oil that's too hot, as the egg burns on the surface while the bread remains moist in the middle.
If using thicker slices of bread, dip them quickly without letting them soak.
Remove the slices to an absorbent towel immediately after frying so they don't remain greasy.
Substitutions
You can use any type of bread, not just rolls. It can also be made with toast or sliced baguette.
If you don't have milk, it can be omitted. The texture will be a bit different, but it still turns out well.
Variations
If you prefer a stronger egg flavor, you can add another egg to the mixture.
For a slightly sweet version, you can sprinkle a bit of sugar after frying (although this recipe is intended to be savory).
If you want, you can add a little pepper or chopped herbs to the eggs.
Serving ideas
It goes well with plain yogurt, tea, or even milk.
You can also add a bit of jam or honey for those who prefer sweet options, but usually, this recipe is served savory.
It also pairs well with simple cheese for those wanting something more substantial.
Frequently asked questions
Can I use fresh bread?
Yes, but older bread absorbs the egg better and doesn't break as easily when soaked. If you use very fresh bread, use thicker slices and dip them quickly in the egg.
Can I make the recipe without milk?
Yes, milk is not mandatory. Without milk, the egg will coat the bread slices just as well, but the taste and texture will be slightly different.
How do I know if the oil is at the right temperature?
The oil should be warm but not smoking. You can check with a drop of the egg mixture – if it sizzles slightly, it's ready for frying.
What kind of oil is best?
I usually use sunflower oil, as it doesn't alter the taste of the bread. I don't recommend butter or extra virgin olive oil for frying, as they change the flavor and can burn too quickly.
Can I make the recipe in the oven?
The classic recipe is designed for a pan, but if you want to try it in the oven, place the slices on a baking sheet lined with parchment paper, drizzle with a little oil, and bake at medium heat until golden.
Nutritional values
Approximately, one serving of this recipe (about 2-3 fried slices with egg) has around 250-300 kcal, depending on how much oil the bread absorbs. Of these, carbohydrates mainly come from the bread, and proteins from the eggs. The fat comes from both the eggs and the oil used for frying. Quick estimate: about 10-12 g of protein, 28-32 g of carbohydrates, 11-14 g of fat per serving. Values may vary depending on the type and amount of bread, as well as how much oil is absorbed during frying.
Storage and reheating
Egg bread is best fresh, immediately after frying. If there are leftover slices, they can be stored in the fridge in a closed container for up to 24 hours. To reheat, you can place them for a few minutes in a pan over low heat or in the oven. It's not recommended to keep them for more than a day, as the texture changes and becomes dry. It's best to make only as much as you think will be consumed immediately.