Eggy bread roll

Name: Eggy bread roll
Ingredients: 1 bread roll (60 g); 1 egg; 1/8 teaspoon salt; 30 ml sunflower oil

Appetizers - Eggy bread roll by Sanziana K. - Recipia

Eggy bread roll is a breakfast made with slices of bread roll dipped in egg and browned in a pan; the edges turn golden, while the middle stays soft. It's a roll-based version of French toast, with one egg and a thin coating of egg on each slice. I choose a plain bread roll with a springy crumb, not a crumbly one. Preparation: 3 minutes. Cook time: 4 minutes. Total time: 7 minutes. Servings: 1. About 470 kcal and 12 g protein per serving.

Ingredients

1 bread roll (60 g)
1 egg
1/8 teaspoon salt
30 ml sunflower oil

Preparation

1. Cut off the ends of the bread roll, then slice it into pieces about 2 cm thick. 2. Beat the egg with 1/8 teaspoon salt in a wide bowl. 3. Heat 30 ml sunflower oil in a frying pan over medium heat. Dip the slices in the egg and fry for 2 minutes on each side, until browned. 4. Transfer the slices to a paper towel to absorb the remaining oil.

Notes

Plain tea is enough on the side; these are egg-dipped roll slices, with a denser middle than French toast made with bread. Choose a bread roll without filling or glaze, with the crust intact, so the slices don't fall apart easily. I don't rush when dipping them in the egg: I let it coat both sides, but don't leave a slice in the bowl until it softens. For a gluten-free version, use a gluten-free bread roll of the same size; it still contains egg, so the dish isn't suitable for anyone with an egg allergy. It's best eaten straight away, while the edges are crisp; it keeps in the fridge for up to 3 days. If the crumb is very dry, shorten the time in the egg, as it absorbs it quickly. If the roll is fresh and soft, cut thicker slices, about 2 cm, so they hold their shape when you turn them.