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When you really feel like a cooked breakfast, but you don’t want to feel like you had a cooked breakfast. You know how it is, sausage, bacon, eggs, mushroom, beans, toast, etc. it comes at a cost. Sometimes though, you need a hit of something savoury in the morning, and then Hans, bubby, this is your white knight.
This breakfast is reasonably light, it’s quick to make, can be smartened up with easy extras and it brings the mix of pork, savoury and spice that sometimes, well, sometimes you just have to have. And it’s super simple. We’re talking about the classic eggy bread, with a hit of ‘nduja sausage to take it somewhere special.
Before we dive in, a note on a couple of the ingredients. First, the bread. I’m really in the eggy bread camp, rather than French toast. This is quick, childhood stuff for me, so there’s no brioche-ing around involved. Also, from a practical point of view, I prefer to use white bread or 50:50 for this because it absorbs the beaten egg better. I’ve tried it with sourdough, but it just doesn’t soak up as much egg, and is consequently less tasty. Vary the bread if you like, it’s your kitchen, but in mind we keep the bread in this basic - it’s the ‘nduja that takes it up a level anyway.
Second, butter or olive oil. Butter makes this rich and delicious. If you’re out to blow minds, go for it. For me, though, it doesn’t suffer from the use of olive oil, and I usually bank a ‘less healthy meal’ token for another time by frying my eggy bread in that.
I could eat this dish on its own all day, but there are a good many good things lining up to join it on the plate. Here are a few of them:
A majority of eggy bread aficionados are partial to a dollop of ketchup, which works really well in this context too. You might find a bit of beaten egg and ‘nduja remains once the bread has been eggied. At that point, this remnant should be scrambled and eaten.
As pancetta plays well in pasta sauces with ‘nduja, so too does it, and bacon too, with ‘nduja eggy bread. Just because you could be having a lighter sort of cooked breakfast, it doesn’t mean you should.
And now for something completely different. The spice and savoury of ‘nduja loves a bit of sweet, and what better way to get it than the classic pairing of porkiness and melon? Some small melon dice, on the side or on the top, freshens up the dish beautifully.
Finally, you can’t go wrong with a bit of dairy. If your audience doesn’t love spice equally, or you yourself need an avenue of retreat from heat in the morning, dairy will do the job. In Italy, you might have tomatoes and little pearls of mozzarella among the breakfast dishes. Those work well here. Or achieve the same on a British theme with something like Cornish Yarg. A third route would be cream cheese or ricotta, in a little side dish, to be deployed as needed.