Recipe: Feta Avgo (Egg-Fried Bread)
When I was a kid and living in the mountains, my mother sometimes would cook “feta avgo” for us. Usually this was a snack that families in our village would cook either when they didn’t have fresh bread yet (women would usually make their own bread only twice a week), or because they didn’t have anything else to eat (there were some few such cases for some of us, yes). It is a great little snack to fill up empty bellies when all you have is some old bread and just 1 egg (per person). It works best with white bread but you should consider that it’s a high-energy snack: 250 calories per slice.
For years I haven’t had any egg-fried bread. In fact I think I hadn’t had any since the early ’90s. Sudenly a few weeks ago, I remembered it, and I got a weird craving for it. Like a childhood memory that I wanted back. So I cooked it twice recently and it’s as I remember it. Might take a while for some people to get used to it, but I always liked its fulfilling taste.
Ingredients (for 1)
* 1 egg
* 3 slices of a 2+ days old white bread (or 1+ days old for authentic french bread)
- (Do not use already-sliced “canned” bread, neither use freshly baked bread)
* 1 tbspoon olive oil for each bread slice cooked
Execution
1. Beat the egg in a somewhat large, but deep plate. Add 1-2 tbspoons of water if required in order to beat the egg easier.
2. Cut three slices from the loaf of bread, 1 inch thick each.
3. Add 3 tbspoons of olive oil in a large frying pan and heat it up.
4. Dip both sides of each slice in the egg, for about 1 second per side. Make sure that the egg is equally distributed in the surface of each slice/side.
5. Fry the bread slices until the egg is starting to get golden brown on both sides, usually for about a minute. Serve hot, immediately.
