Indian Spiced Eggy Bread

This is a one pan breakfast, made in minutes. I’ve spiced up the classic English version, with a good pinch of curry powder in the eggs. A generous dollop of tomato ketchup on the side is a must. 

Yield

2

Ingredients list

2 English muffins

2 eggs

½ teaspoon curry powder

2 tablespoon milk

Salt & Pepper

Olive Oil Spray

Tomato ketchup, for serving 

Method 

Lightly beat the eggs, milk and curry powder, and season with salt & pepper. A shallow, wide bowl or tray is best for this. 

Slice the muffins in half and submerge in the eggy liquid. Leave to soak for about 5 minutes each side. You want the bread to have absorbed most of the liquid. 

Heat a non stick frying pan over a medium heat, and give it a light spray of oil. When the soaked muffin slices hit the pan there should be a vigorous sizzle. Cook each side until golden brown and the egg has set, about 2-3 minutes each side.