Rachel Phipps' quick and cheap eggy bread is great for breakfast or an afternoon snack. Serve with your favourite sauce.
Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl.
Heat enough oil to just cover the bottom of a large frying pan over a medium heat. When the oil starts to shimmer, dip the bread into the egg mixture and add it to the pan. Cook for 5 minutes on each side, or until golden-brown.
Serve with tomato ketchup or brown sauce.
This is even better made with leftover pieces of a French baguette.
If you're not a fan of tomato or brown sauce, then sweet chilli or Sriracha are also delicious for a spicy twist.
You could even top with a fried or poached egg for a more filling meal.