Eggy Bread

Best to use white bread. The nice square fat slices you would use for sandwiches.

Allow 6 eggs to a loaf of 20 slices.

Beat the eggs with a couple of tablespoons of water and a pinch of salt, preferably using a whisk to get plenty of air in.

Get a large frying pan or griddle plate good and hot and add a splash of cooking oil.

Dip the bread in the eggs a slice at a time, making sure both sides are coated, then drop it in the hot pan. Flip it after about a minute.

Don't be afraid to top the oil up every now and again as it helps to give a nice even texture to the finished product.