So you know that bit in Julie and Julia where Julie Powell gets all excited because she’s about to start a big cooking challenge and she just bloomin’ loves cooking and all that. Well, that’s not been me this week.

What has been me this week is me being amazed by the support I’ve had from people, most of whom I barely know, or only know a bit through blogging and then me being all excited and then me thinking OH MY GOD I’VE ACTUALLY GOT TO COOK and panicking. Yep, mainly the panicking. Because as much as I’d love to do ‘fake it ’till you make it’ the fact remains that I am not a great cook. I don’t really use ready meals, I make a pretty good tagine, but on the other hand my husband had to teach me how to cook bacon. Ahem. So you can imagine the mild concern I’ve had at some of the recipes people have sent me, particuarly as this is stuff for a toddler and I ned to be able to make it while my son rides his little bike into my legs.

Therefore receiving a recipe for eggy bread from Recipe Junkie was rather a relief. On the bad side, not one bit of egg has ever passed my sons lips without me being given a look which would suggest I’ve just tried to feed him monkeys brains, but at least its something I could make pretty easily. Well hopefully anyway. The recipe I received is as follows:

More of a guide than a recipe as such, this is ideal toddler finger food (with added dip appeal with the addition of ketchup), and can be served for breakfast, lunch and tea. Slightly older bread is better than very fresh (fresher bread may break up and be tricky to transfer from egg soaking plate to hot pan), and although you can use any bread, it pains me to say that shop bought white probably has most toddler appeal (doesn’t it always). Compromise by using one of the half & half type loaves.

To make 2 pieces of eggy bread:
1 large egg
2 slices of bread

Break the egg into a plate and beat with a fork. You could add salt & pepper if you felt so inclined.

Put a piece of bread into the egg. Put a small frying pan on a medium heat with a splash of oil in it. Turn the bread in the egg so the other side gets ‘egged’. By this time, the pan should be hit enough, so transfer the first slice to the pan and fry for a minute or so then flip over the cook the other side. Continue to cook until the egg is cooked and golden. Serve hot with ketchup or your preferred condiment.

And the result?

A happy child! (Ok, I sat him in front of the tele, but it’s the weekend and I never said I was Gina Ford) Now admittedly, he only ate a couple of mouthfuls, but that’s more egg than I can get in him normally and he turned down other food afterwards so I think it was probably jut that he wasn’t hungry. I’ve got no problems with that.

So onwards and upwards! I’ve got slow cooked meatballs planned for Sunday and then maybe cod and courgette for Monday? Fingers crossed!

If you have a child and they will eat something you made, email it to me, please! My address is craftsonsea@gmail.com

Want to know what started this all off? Read my blog here on Feed my child and help Save the Children

Want to check out Recipe Junkie’s blog? (She’s a good cook! And a lovely person!) It’s over here!

And finally, pop your email address in here and I’ll let you know as soon as the ebook is ready so you can buy a copy and help Save the Children!

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