Natasha Price's Eggy Bread from Simple Breakfast Recipes to Learn by Heart
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Ingredients:
Eggy Bread
- 4 eggs
- ¼ cup whole milk
- 1 garlic clove, grated
- 1 teaspoon Dijon mustard
- 4 tablespoons chopped soft herbs (tarragon, parsley, basil or sage, or some combination thereof)
- 4 tablespoons grated pecorino or Parmesan
- Salt and pepper to taste
- 2 thick slices of sourdough bread (day-old is best)
- 4 tablespoons butter
- 2 teaspoons olive oil
Brown Sauce Mostarda
- 4 teaspoons whole grain mustard
- 2 tablespoons brown sauce*
- A splash of sherry or red wine vinegar (roughly 2 teaspoons)
- Salt and pepper to taste
*Brown sauce is a classic British condiment. It’s a little sweet and a little sour, with a smooth texture and, as the name suggests, a dark brown hue. The most common household brand is HP Sauce, which you can find at many U.S. grocery stores.
The finished dish: Though it’s simple, Price takes an extra second to plate it.Credit...Philip Cheung
Bitter Green Salad
- 4 cups bitter greens (radicchio, endive, arugula or mustard greens will work)
- A handful of fresh herbs (mint, parsley, basil, etc.)
- The zest and juice of 1 lemon
- 4 tablespoons good-quality olive oil
- 2 teaspoons sugar[1]
- Salt and pepper to taste
preparation
1. Whisk eggs and milk together in a large shallow bowl. Ideally it should be wide enough to lay the pieces of bread down flat in.
2. Add the garlic, Dijon, chopped herbs and grated pecorino to the egg mixture and whisk until all is combined. Season with a hefty pinch of salt and a few grinds of freshly cracked black pepper.
3. Place your bread in the egg mixture and let sit for roughly five minutes, flipping halfway through so the slices are evenly soaked.
4. When the bread is ready, heat a frying pan over medium-high heat. Add the butter and a drizzle of olive oil. You want the fat nice and hot in the pan before cooking, so the bread crisps up.
5. Place soaked bread in the pan and turn down heat to medium. If there is any excess egg mixture left in the bowl, pour it directly on top of the bread once it’s in the pan. Let cook for roughly four minutes per side, until golden all around.
6. While your bread cooks, prepare the mostarda and salad. For the mostarda, combine the brown sauce, mustard and vinegar in a small bowl. Season with salt and pepper to taste. For the salad, whisk the olive oil, sugar, salt and pepper with the juice and zest of the lemon to form a light vinaigrette. Toss with bitter greens and herbs.
7. To serve, plate eggy bread with the side salad piled next to it and a dollop of brown sauce mostarda for dipping.
Sugar? In a salad? ↩︎