Grandma’s Eggs: how to use up day-old bread

My friend Nadine is a terrifically accomplished cook. She also works from home. This, as it turns out, is a magical combination resulting in sumptuous breakfasts, even on weekdays.

Here is a very simple breakfast recipe, which Nadine has kindly given me permission to post with pictures. It’s a great way of using up day-old bread, or the ends of loaves.

“You get a nice bit of crusty bread… preferably round… and you take out the centre fluffy bit…(you can scoff that bit as an appetiser). Then you put the hollowed out piece in into a frying pan, crack an egg into the centre of it and cook it gently with a bit of olive oil.

“So you get an egg that is fried into the bread… I’ve always known it as Grandma’s Eggs. You can add tomatoes and herbs and stuff, but I think it’s nicer just with egg and bread.”

P.S. Nadine blogs about her thrifty (and lovely) UK holidays here.