5 March 2015
Eggy Bread Hearts with Grilled Tomatoes
1. Slice the tomatoes in half and cook them under the grill for about 10 minutes.
2. Whisk the eggs and milk together in a shallow bowl and season. Heat the oil in a frying pan, place a slice of bread in the egg mixture, turning to make sure that it is completely coated, then quickly lift it into the hot pan. Cook for just a minute or two, until it is golden brown, then turn and cook the other side. Repeat with the second slice.
3. Cut the eggy bread into hearts with a cutter, or any other shape you like, and serve straight away accompanied by the grilled tomatoes.