A weekend breakfast favourite with a festive flourish, this easy recipe transforms raisin bread into golden, eggy fingers, perfect for little hands. Taken from Annabel Karmel’s Fun, Fast and Easy Children’s Cookbook, it’s a simple way to bring a little extra cheer to the breakfast table.
Difficulty: Easy
Serves: 1 child
Ingredients
- 1 egg
- 1 slice of raisin bread, cut into three fingers
- A knob of butter or a splash of sunflower oil
Method
Step 1
Crack the egg into a shallow bowl and beat with a fork until the yolk and white are combined.
Step 2
Dip the raisin bread fingers into the egg, turning to coat them thoroughly. Leave briefly to absorb the egg.
Step 3
Meanwhile, melt the butter or heat the oil in a small frying pan over a medium heat.
Step 4
Add the bread fingers and cook for around two minutes on each side, until golden and cooked through.
Step 5
Serve warm with fresh berries.
