TOMATO EGGY BREAD
TOMATO EGGY BREAD
Ingredients
- 2 large free-range eggs
- 1 tbsp finely chopped flat leaf parsley or chives (optional)
- 2 x 70g/2½oz slices wholewheat bread
- 1 tsp tomato purée
- ½ tsp Worcestershire sauce
- 1 tsp olive oil
- 2 tomatoes
- each cut into four thick slices
- salt and freshly ground black pepper
Directions
- Crack the eggs into a wide
- shallow bowl
- season and add the herbs
- if using. Whisk with a fork.
- Spread one side of each slice of bread with the tomato purée and sprinkle over the Worcestershire sauce.
- Place the bread slices into the egg mixture and soak for 5 minutes
- turning three times.
- Heat the oil in a frying pan over a medium heat. Fry the tomatoes and egg-soaked bread for 3–4 minutes
- turning halfway through
- or until lightly browned on both sides. Serve immediately.
