Victorian Bread Steak [savoury eggy bread]
Victorian era Bread Steaks are intended to take the place of meat on the plate so recommended serving suggestions are to enjoy a bread steak along with potatoes and green vegetables. Gravy or a white sauce is a nice addition. Bread steaks can also be served as they are for a simple lunch or snack.Bread steaks are similar in taste and texture to omelettes and quiches and of course they are much like a savoury eggy bread or French toast.The Victorians really knew how to make good use of bread - bread sauce, bread puddings, bread soup, bread savouries, bread in cakes, and even bread steaks!
Servings 3 slices
Equipment
- Kitchen knife
- Chopping board
- Cutlery fork or small hand whisk
- 2 shallow bowls
- Fry pan / skillet
- Fish slice
Ingredients
- 3 slices bread can use any type of bread but a nice thick white sliced bread is particularly nice
- 3 medium eggs
- 250 millilitres milk [1 cup] use more as required
- 1 medium onion fine diced
- 1 tablespoon butter or oil, use more as required
- salt & pepper, to taste
Instructions
- Chop the onion into small pieces.1 medium onion
- Add the eggs to a shallow bowl that is large enough to dip a slice of bread in. Give the eggs a whisk to break them up.3 medium eggs
- Pour the milk into another shallow bowl. Depending on your bread slices you may need to top the milk bowl up.250 millilitres milk
- Melt the butter in the fry pan.1 tablespoon butter
- Add the onion and give it a stir.
- Dip a bread slice into the milk and then dip the milky slice into the egg.3 slices bread
- Carefully place the bread slice into the fry pan and fry until it has nicely browned underneath. Season the bread with salt and pepper.salt & pepper, to taste
- Using a fish slice or similar flip the bread over and cook the other side until nicely browned.[You can add a sprinkle of cheese at this point if liked and it will melt nicely in the heat]
- Continue cooking the rest of the bread slices. You may need to top up the egg bowl or the milk bowl depending on how thick or absorbent your bread slices are.
- If necessary you can keep the slices warm in the oven whilst you finishing cooking the rest of the slices.
- Enjoy the bread steak with potatoes and green veggies or whatever you would normally enjoy a steak with! A gravy or white sauce is also a nice addition.
Notes
- Bread steaks are best eaten soon after they are prepared but they can be stored within the fridge for a few days and warmed up in a fry pan or skillet.
- I used Co-op brand Tiger Bread for the bread steaks which was a good choice as this bread is nice and thick.
- Any type of bread can be used for this recipe.
- Variations: Add grated cheese to the bread steak once it has been flipped over. The cheese will melt into the bread steak.
- Or season the bread steak with a nice dash of paprika - or your favourite herbs or spices.
- Add diced or thin sliced mushrooms along with the onion.
- Make it vegan: Use dairy-free milk, and instead of egg use Aquafaba [canned chickpea water], or blended and seasoned silken tofu - if the blended tofu is very thick it can be thinned down with the addition of a splash of milk.
- Make it gluten-free: Use gluten-free bread slices.
- For more bread steak portions simply increase the quantities.