Ingredients -

2 large free-range eggs

2 tablespoons milk

sea salt

freshly ground black pepper

2 slices of fresh bread, (roughly 1.5cm thick)

olive oil

Equipment list

mixing bowl

measuring spoons

fork

Medium frying pan (25cm)

Fish slice

Serving plates

Directions -

Crack the eggs into a mixing bowl.

Add the milk and season with a tiny pinch of salt and pepper.

Gently whisk the eggs and milk together with a fork, then put to one side.

Place the frying pan on a medium heat to heat up. Meanwhile…

Dip and push 1 slice of bread into the eggy mixture, turning it over a few times to make sure it's well coated and sucks up the mixture like a sponge.

Add ½ a tablespoon of olive oil to the frying pan and carefully swirl the pan around to evenly coat the inside.

Lift the soaked bread up in the bowl and allow the excess mixture to drip off, then carefully lower it into the pan, making sure it's facing away from you so you don't get splashed with hot oil.

Cook for 2 to 3 minutes on each side, or until golden and cooked through, using a fish slice to flip it over.

Carefully lift the bread out of the frying pan and onto a serving plate using a fish slice.

Place the pan back on the heat and repeat steps 6 to 10 with the remaining ingredients.