Eggy Bread with Summer Berries

A sunny twist on our classic eggy bread — perfect for August, when berries are at their sweetest.

Ingredients for 1 portion / 2 slices

• 1 large free-range egg
• 1 tbsp milk
• Vegetable oil
• 2 thick slices of White Country Loaf, halved
• 100g mixed summer berries (strawberries, raspberries, blueberries, blackberries)
• 2 tbsp caster sugar (or adjust to taste)
• 1 tbsp butter
• 1 tbsp water
• Optional: a squeeze of lemon juice or a few mint leaves for freshness
• Optional to serve: crème fraîche, yoghurt, or a scoop of vanilla ice cream
• Optional to serve: a drizzle of strawberry jam or icing sugar

Method

For the Summer Berries:

1. Place the berries, sugar, butter, and water in a small saucepan over medium heat.
2. Gently warm for 2–3 minutes until the berries soften slightly and release their juices, but still hold their shape.
3. Add a squeeze of lemon juice if you like a tangy contrast. Set aside.

For the Eggy Bread:

1. Beat together the egg and milk in a shallow bowl.
2. Heat enough oil to just cover the bottom of a large frying pan over medium heat.
3. When the oil starts to shimmer, dip the bread slices into the egg mixture on both sides, then place them in the pan.
4. Cook for about 4–5 minutes per side, until golden-brown.

To Serve:
Slice each piece in half, stack them on a plate, and spoon over the warm summer berries.
Finish with a dollop of crème fraîche, yoghurt, or ice cream — and a sprinkle of icing sugar or a drizzle of strawberry jam if you fancy.