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River Cottage's Eggy Bread With Fried Apples and Vanilla Chai Kefir Recipe

A simple and delicious treat, this eggy bread is best enjoyed with warm apples, scattered sugar and syrupy juices on top. Thick slices of white bread soaked in fresh, organic eggs and fried in smooth, unsalted butter and sunflower oil create a tasty base. A trickle of Organic Vanilla Chai Kefir, made using 28 different live cultures and packed with immune system-boosting bacteria, adds notes of vanilla, ginger and spice, creating an irresistible zingy finish.

  • Preparation time:
    10
    min(s)
  • Cooking time:
    20
    min(s)
  • Servings:
    4

What you'll need

  • ½ tsp ground cinnamon (optional)
  • 4 thick slices of slightly stale white bread
  • 2tbsp milk
  • 2tbsp caster sugar
  • 4 medium eggs
  • 15g unsalted butter
  • 2tsp soft brown sugar
  • 2 crisp apples, such as Granny Smith, peeled (or not, as you like), cored and cut into wedges
  • Sunflower oil for frying

How to make

  1. Beat the eggs together thoroughly with the milk and 1 tablespoon of the sugar, then pour into a shallow dish.
  2. Add the bread slices and submerge them in the egg, turning to coat them well. Let them soak, turning occasionally, for at least 10 minutes, or up to half an hour. Ideally, the bread should absorb almost all the egg – but it never quite does!
  3. While the bread is soaking, cook the apples. Heat the butter and oil in a frying pan.
  4. Add the apple slices and cook over a medium heat, turning them occasionally, for 5–10 minutes, until soft and lightly golden.
  5. Add a little sugar towards the end, if you like, to create a buttery syrup in the pan.
  6. Scoop the apples out and keep them warm.
  7. You can fry the bread in the same pan as the apples – but if you’ve added sugar you’ll have to give it a quick clean. Heat the pan over a medium heat and add a little more butter and another dash of oil.
  8. Lay the eggy bread in the pan (cook it in 2 batches, if necessary) and trickle any leftover egg on top.
  9. Fry for 2–3 minutes, until the base is golden brown, then flip over and cook for 2–3 minutes more. transfer to warm plates.
  10. Scatter the remaining sugar over the bread (combining it first with a pinch of cinnamon, if you like), pile the warm apples and any syrupy juices on top.
  11. Trickle some River Cottage Organic Vanilla Chai Kefir over the top to serve.