Eggy Bread with Tomato and Potato Hash
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Ingredients
Instructions
- 1
**Prepare the Hash:**
- 2
In a skillet, heat 1 tablespoon of oil over medium heat.
- 3
Add the diced potatoes and season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until they start to golden and soften.
- 4
Add the diced tomatoes to the potatoes and cook for another 5-7 minutes, letting the tomatoes break down a bit. Set aside.
- 5
**Make the Eggy Bread:**
- 6
In a bowl, whisk the eggs and season with salt and pepper.
- 7
Heat the remaining tablespoon of oil in another pan over medium heat.
- 8
Dip each slice of wheat bread into the egg mixture, coating both sides well.
- 9
Place the coated bread in the hot skillet and cook for about 2-3 minutes on each side until golden brown and slightly crispy.
- 10
**Serve:**
- 11
On each plate, serve a generous scoop of the potato and tomato hash alongside the eggy bread.
- 12
Garnish with fresh herbs if you like.
This hearty breakfast dish brings together the comforting flavors of eggy bread and a flavorful potato and tomato hash. Perfect for kickstarting your day with warmth and satisfaction!
