Eggy Bread with Balsamic Strawberries and Greek Yoghurt

There seems to be an ongoing discussion concerning the difference between Eggy Bread and French Toast. Whether it's about the 'poshness' of the name, the technique, the combination of flavours, I am not sure... In fact, call me blasphemous, but I believe the recipes for both of them are interchangeable.

My husband, however, hinted that French Toast is more about the sweet breakfast treat, whereas Eggy Bread is much more savoury. Well, as it was him who prepared it as a Saturday afternoon snack (I love him so much, you know...), we're going to go with the English name. Believe me when I tell you, that despite the strawberries, it is very much a savoury dish. Also, don't be scared of the strawberries-vinegar combination. It really works. So here you have:

EGGY BREAD WITH BALSAMIC STRAWBERRIES AND GREEK YOGHURT

(Serves 2)

Eggy Bread:

2 thick slices of wholemeal bread
2 eggs

pinch of salt

pinch of pepper

2 tbsp milk

Strawberries:

handful of quartered ripe strawberries

splash of balsamic vinegar

Pour the balsamic vinegar onto chopped strawberries and leave to 'marinate'.

Whisk eggs with salt, pepper and milk.

Soak both sides of your bread in the eggy mixture.

Heat up a drizzle of olive oil or a bit of butter on the pan.

Fry the soaked bread on both sides until golden.

When dishing, cut the slices in halves, scatter the balsamic vinegar strawberries on top.

Serve with a dollop of natural Greek yoghurt.

Shout out to Jamie Oliver for inspiration with this recipe!