Meals and Courses

Fried Eggy Bread Sandwich with Mozzarella

cook 30 mins
  • 4 eggs
  • 8 slices of good-quality seeded bread
  • 2 tablespoons vegetable oil
  • 4 tablespoons olive oil
  • 1 aubergine, trimmed and thinly sliced
  • 150 g (5 oz) mozzarella cheese, drained and thinly sliced into 12 slices
  • handful of spinach leaves
  • 4 tablespoons red pesto
  • salt and pepper
  • Beat the eggs in a large shallow bowl and season with a little salt and pepper. Dip the bread slices into the beaten egg until coated on both sides. Heat the vegetable oil in a large, heavy-based frying pan and cook the bread in batches over a medium-high heat for 30 seconds–1 minute on each side until golden and set. Remove and stack to keep warm.
  • Heat the olive oil in the pan and cook the aubergine slices over a medium-high heat for 5–6 minutes, turning once, until browned and tender. Remove and keep warm.
  • To assemble, divide the aubergine slices between 4 of the eggy bread slices, cover each with 3 mozzarella slices then top with a few spinach leaves. Spread the remaining eggy bread slices with the pesto and place, pesto-side down, on each stack. Press down well. Return to the warm pan and cook over a low heat for 2 minutes, turning once, until the spinach has wilted and the mozzarella begins to melt. Cut each sandwich in half diagonally and serve warm.
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