Skip to main content

27 Aug, 2020

Eggy Rye Bread with Tomato Chutney


Feeds 2.


For the eggy bread:

  • 6 small slices of rye bread
  • 3 eggs
  • Pinch salt
  • Pinch cracked black pepper
  • 1 tsp rapeseed oil

For the chutney:

  • 1 tbsp olive oil
  • 3 cloves garlic
  • 6 large tomatoes
  • 2 tbsp vinegar – (red wine or apple cider)
  • 2 tbsp maple syrup
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • Pinch Malden salt


  1. First, make the chutney, add some oil to a small pan and gently cook the garlic until golden. Add in the tomatoes and sauté for 10 minutes until softened, adding a splash of water or oil if the pan becomes too dry. Add the vinegar, maple syrup, fennel and mustard seeds, and Malden salt, turn the heat to low and cook for a further 15-20 minutes until the tomatoes are completely broken down. Leave to cool then tip into a jar and into the fridge until you are ready to use it.
  2. Place the rye bread in a shallow dish. Whisk the eggs in a bowl with the salt and pepper and pour them over the bread. Leave to soak for 10 minutes so that the bread is completely soaked through with the egg.
  3. Heat a little oil in a frying pan and place the slices of soaked rye bread in the pan. Cook on each side for a few minutes until golden. Place on a serving plate and top with the tomato chutney.