I didn’t eat peanut butter on bread until I moved to Canada where it’s ubiquitous. My Canadian children need a diet that is at least 7% peanut butter or maple syrup so I’ve learned how to incorporate peanut butter into lots of recipes. Peanut Butter and Jam Eggy Bread is such fun to make and has a great savoury/sweet flavour. The kids share one round while Paul and I can demolish a whole one each, no problem.
Makes 1 Round
2 slices of white bread
2 large eggs
2 tbsp smooth peanut butter
1 tbsp milk
4 tbsp raspberry or
- Crack 2 eggs into a dish that is wide enough to lie a piece of bread in and deep enough to contain all the eggy mixture. Add 2tbsps peanut butter and 1tbsp milk to the eggs then whisk until smooth.
- Heat 25g of butter in a frying pan over a medium high heat. While the pan is heating put a slice of bread into the mixture and leave to soak for 15 seconds before turning over and soaking for another 15 seconds. One slice should soak up 1/2 of the mixture. Remove the slice and put it into the hot pan (you want a gentle sizzle sound rather than a searing and spitting sound which means your pan is too hot). Put your second piece of bread into the eggy mixture and soak both sides.
- Use a teaspoon to drop blobs of jam evenly over the slice in the pan (it will spread out as the sandwich cooks). Take the second slice of soaked bread then place on top of the jam and pour the rest of the eggy mixture over the sandwich.
- Cook for a minute or so then have a look to see if the under side of the sandwich is golden brown. If it is, turn over the whole sandwich and cook until the under side is golden brown, a few minutes max should do it.
- If you’re making more sandwiches keep the cooked ones warm in a low oven while you repeat the process for the other sandwiches.
- Dust the sandwiches in icing sugar or drizzle with maple syrup if you want some extra sweetness.