Quick, homecooked Eggy Bread

I think home cooking is green. In the spirit of  cooking at home, I’m adding random recipes of food I make, other than my crock pot meals I document on my G.I. Crockpot blog, (which I mainly use as a recipe box for myself). I try to add simple, easy and quick meals. If they don’t have those three adjectives, I probably won’t make it.

Me making the eggy bread.

Me making the eggy bread.

This one was inspired by the Alison Amazed blog where she wrote of the French toast she made at a concert with left over food. They call it Eggy Bread in England.

What you’ll need:
1 diced tomato
1 diced onion
4 large sliced mushrooms
2 to 3 tablespoons parsley
3 eggs
1/2 cup milk
slices of homemade wheat bread

How to make it:
1. Saute tomato, onion, mushroom and parsley in skillet with olive oil; set aside.
2. Mix  eggs and milk together in medium-sized bowl.
3. Dip homemade whole wheat bread into the milky egg mix and place bread slices in skillet (in a bit of olive oil), one at a time.
4. Remove eggy bread from skillet and pour vegetables over top.

End Result:
 The most delicious French Toast I’ve ever eaten. Forget syrup!

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5 responses to “Quick, homecooked Eggy Bread

  1. Interesting.. Though I will probably still prefer mine with nutmeg, cinnamon and maple syrup. This would make a nice quick dinner though.

  2. sounds good. I like the idea….quick lunch!

  3. Hey! I’m certain that vegan one was just for me. Love me some french toast on lazy summer days (like this one!) with a bit of maple syrup and a heavy slathering of compassion. Thanks, Jennifer. 🙂

  4. Thanks for reading ladies. I promise if you make it, you’ll LOVE this one!

  5. That’s a great variation!

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