Cut a nice thick slice of bread, whisk one egg with a dash of milk in a cup.
Pour the egg mixture onto a flat plate and lay the bread on top. Leave for a couple of minutes to allow the bread to soak up the eggy mixture, flip the bread over so that it can soak up the mixture on both sides.
Pop a knob of butter into a non stick pan, on a moderate heat melt the butter. Pop the bread into the pan. Leave for a minute to cook before flipping the bread over, don’t have the heat too high, you need to ensure that the egg is cooked throughout the soggy bread. Transfer to a bread board, cut in half to ensure that egg is cooked right through.
Veggie Bean chilli with jacket potato wedges
1 red pepper
1 clove garlic
A generous sprinkle of frozen sweetcorn
Tin of kidney beans or mixed beans
Tin of tomatoes
2 heaped dessertspoonfuls of tomato purée
Heaped dessertspoonful of paprika
Salt and pepper
Chop the onion, carrot, pepper and garlic.
then add the tin of tomatoes, a generous dessertspoonful of tomato purée, a couple of heaped teaspoons of paprika, a heaped teaspoon of sugar and a glug of cider vinegar. Stir, season with salt and pepper and taste.
Scrub jacket potatoes, dry on a kitchen towel. Pop a bit of olive oil on your hands, rub together and pick up each spud rubbing oil into the skin. Prick potatoes with a fork, pop on a baking tray, springy with sea salt and pepper and pop in the oven. Cook for approx 1 hour, depending on the size of your spuds. Pop a metal skewer through to check they are cooked in the middle before cutting in half and then in half again so you have ‘wedges’.
Serve with a generous portion of the chilli, and some grated cheese.
easy and quick dessert
For pudding serve the tinned peach slices with a dollop of ice cream.