Saturday, 1 June 2013

Eggy Bread

A new addition to the usual scrambled, fried & poached eggs breakfast. 

Eggy bread is a favourite in our home. Full of protein and flavor, it's sure to impress all who devour it. Please use olive oil over any other oil you have in the pantry and the Thai sweet chili sauce is a must! The coriander enhances the flavor and gives the dish a hint of spice and freshness.

Today we shared a pot of Morning Red leaf tea from T2 Australia. Thank you to my Mum who gave it to us, it was delicious! The teacups are vintage pieces from New Zealand, also a gift from my sweet Mum!


4 slices bread
1/4 - 1/2 cup olive oil
4 eggs
fresh coriander
Thai sweet Chili Sauce

Using a cookie cutter of you choice (a loveheart is always nice for children or a a treat for valentines) cut a hole in each slice of bread. Heat half of oil in a flat frying pan. Place each slice of bread onto pan and let it cook until one side is crispy and golden. Add the remaining oil to the pan and. Flip the bread and when the underside has become crisp, crack an egg into each of the holes. Let it cook until egg is done to your liking. If you prefer a harder, less 'runny' egg, place the pan under the oven grill for a few minutes. Serve with chili sauce and coriander. 

A must try for Sunday breakfast! 

Melanie xo