Mary Berry’s Eggy Bread Avocado and Ham Sandwich
A classic breakfast dish, reworked by Mary Berry into a sandwich with your favourite fillings.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Introduction
Remember eggy bread? We used to eat it on its own, now we have an eggy bread sandwich. Choose your favourite pickle or chutney to go with this.
Ingredients
| 4 slices | granary bread |
| 30g (1oz) | butter, softened, plus extra for frying |
| 2 tbsp | pickle or chutney |
| ½ | ripe avocado, peeled and sliced |
| 55g (2oz) | mature Cheddar, grated |
| 2 slices | ham |
| 2 | eggs |
| A dash of | sunflower oil, for frying |
Method
Place the bread on a board. Spread two slices with butter and the pickle. Top with the avocado slices and cheese, then the ham. Sandwich together with the remaining slices and press down firmly.
Break the eggs into a shallow wide dish and beat with a fork to combine. Carefully place the sandwiches in the beaten egg and turn to coat both sides. The bread will absorb the egg.
Heat a little oil and butter in a large non-stick frying pan over a high heat. Add the sandwiches and fry for 3–4 minutes on each side, until lightly golden and the filling has just melted.
Slice each one in half and serve hot.
Mary’s tips: Can be assembled up to 1 hour before. Dip in the beaten egg just before frying. Not suitable for freezing.
