One of the things I decided we would do is have eggs for lunch once a week. I've done everything from scrambled eggs to 'eggs and soldier bread'. "Eggy Bug Bread" became one of their favourites. In the early days. it was still familiar enough for them to nibble on it but tasting enough like egg that they would get used to the taste.
When Baker Bob joins us for lunch on 'Egg Day', I make up Grilled CBE Sandwiches.
6 Free range eggs
1 1/2 tbsp milk
8 slices of grain bread
4 pieces of cooked Low Fat bacon rashers
250g Grated Low Fat cheese
Fresh cracker pepper
- Whisk the eggs, milk and a little salt and pepper in a flat bottomed bowl. I actually use a deep lunch box.
- Get everything ready next to the oven. Your egg mixture, bread, bacon and cheese.
- Heat a frying pan and melt a little canola spread in the frying pan.
- Lay the bread flat in the egg mixture for 5-10secs, flip and soak the other side.
- Lift it up and let it drip a bit before quickly moving it across to your frying pan.
- Do the same to a second slice of bread.
- Fry until brown and flip.
- On one slice of bread, sprinkle on some shredded cheese and lay your bacon on top.
- When golden brown on the second side, place the bread on top of the bacon and transfer the sandwich to a plate.
- Sprinkle with a little bit of salt and heaps of fresh cracked pepper.
If you want you can make up the sandwiches before dipping the whole sandwich in the egg mixture and frying off but the bread doesn't soak up the egg as much. It makes about 4 sandwiches and it's great served with a simple fresh garden salad.