Saturday, 21 February 2015

Eggy Bread - Savoury and Sweet

For the 2015 Caravan, Camping and Motorhome show I was flattered to be asked to do a simple cooking demonstration of breakfast on a barbecue that could be done in any campsite kitchen. The great British fry up is a staple breakfast on campsites all year long and is really hard to beat but I wanted to try something different. Eggy bread is so versatile that it can be done savoury or sweet and it also overcomes the issue of cooking eggs on a barbecue without a pan! The only issue is that it can stick to the grill so you must follow these three rules of grilling:

1. Clean
2. Heat
3. Lubricate

The grill must be clean and very hot then just before placing food on it give it a liberal lubricating with a piece of kitchen roll soaked in vegetable oil. Use tongues to grip the paper if it’s too hot to handle.

For the savoury I’m doing bacon and tomato but vegetarians could try a field mushroom and tomato, for carnivores there is sausage and black pudding and if you're hungry do the lot!


Bacon and Tomato Eggy Bread Ingredients:
(per person)

1 Egg
1 tbsp Milk
1 Thick slice of bread
2 Rashers of streaky bacon
1 Slice of tomato
Greek basil leaves
Brown sauce
Vegetable oil
Salt and pepper

Method:

1. Beat the egg and milk together in a bowl and soak the bread in the mixture so that both sides are covered. Set the bread aside to allow the mixture to really get absorbed.
2. Brush a little vegetable oil onto both sides of the bacon and place onto the grill of a medium heat barbecue.
3. Slice a nice big tomato about 1cm thick, brush with oil, season with a bit of salt and pepper and place on the grill.
4. Keep checking the bacon and tomato and turn when they look done. It’s about 5 minutes a side but this timing depends on the heat of your barbecue so isn’t exact.
5. Rub vegetable oil on the grill as mentioned above and place on it the eggy bread. After 2-3 minutes flip the bread to do the other side.
6. Season the eggy bread then plate up with a few basil leaves and a big dollop of brown sauce!

For breakfast pudding or for those with a sweet tooth try grilling your favourite fruit with eggy bread. I’m doing banana and maple syrup but you can try slices of apple, pear, orange or mango and use plain syrup or honey. We served it up with a dollop of cream but you could use ice cream, canned squirty cream or even a blob of custard!


Banana Eggy Bread Ingredients:
(per person)

1 Egg
1 tbsp Milk
1 Thick slice of bread
1 Banana
3 tsp Sugar
Maple syrup
Thick double cream
Vegetable oil

Method:

1. Prepare the bread as above but prior to putting on the grill sprinkle each side of the eggy bread with a teaspoon of sugar.
2. Slice the banana in half, brush the fleshy sides with oil and place on the grill flesh side down. Cook for about 2 minutes.
3. Turn the banana halves over onto the skin side and sprinkle the flesh with sugar. Continue to grill until the skin is black and is beginning to peel away from the flesh.
4. Using a spoon gently scoop the banana out, serve on the eggy bread with a dollop of your favourite cream and a drizzle of syrup. Yum!


Cooking live on stage

The fantastic audience


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