Eggy bread with chilli
Average rating:
A sprinkling of chilli flakes adds a real kick to this breakfast and lunchtime favourite - and it's ready in just 15 minutes
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Cooking time: 15 mins
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Serves: 2
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
When buying eggs always look out for the Lion quality symbol: this means the eggs were British-laid and have been vaccinated against salmonella.
- 2 large eggs
- ½ tsp chilli flakes
- Salt and freshly ground black pepper
- 2 thick slices white bread
- ½ tbsp vegetable oil
- Tomato salsa to serve
Method
- In a large wide dish, beat the eggs with the chilli, salt and freshly ground black pepper. Add the slices of bread and leave to soak for 5 mins.
- Heat half the oil in a large non-stick frying pan and when hot, lift two slices of bread from the egg, add to the pan and cook for 5 mins, turning once until golden brown on both sides. Remove from the pan, transfer to a plate and keep warm. Cook the remaining slices in the same way.
- Cut the eggy bread diagonally into four triangles. Serve the bread with tomato salsa and salad garnish.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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