Gluten-free eggy bread
gluten, milk/lactose, sesame, mustard, nuts, sulphites, soya, celery, crustaceans, molluscs, fish, meat, celery
20-25 minutes in total
1 tbsp dairy-free milk (e.g. Koko)
Pinch of salt
5 slices of gluten-free bread (eg. Genius)
1. Crack the eggs into a wide-rimmed bowl. Add the milk. Beat with a fork
2. Add the salt
3. Heat the oil in a large frying pan over a medium heat
4. Coat 2 slices of bread in the egg mixture. Fry in the pan for 2-5 minutes each side (until most of it is golden brown and firm). Push any under-cooked/soggy bits down with a spatula to cook them a little more
5. Remove the first 2 slices of bread and keep warm. Repeat with the remaining slices
Serving suggestion: I love mine with a sprinkling of coarse sea salt or bacon. My little ones love a coating of sugar or maple syrup.
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