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.

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My Grandmother used to do something similar, only she wouldn’t dip the bread in the egg. She would cut a hole in the bread slice with a cookie cutter, and then cook the egg in the hole along with the bread. She called it, “Egg in a hole.”
The effect is similar, and I enjoyed it as well.
Of course, your recipe is also not far from her version of “French Toast.”
All you would have to add is cinnamon, and some milk.
Yes, this is a lot like french toast. However, I like the idea of actually frying it in oil. Because, shit, I’d eat a shoe if it were fried in oil.
“Egg in a hole,” which is also called “Egg in a basket,” is pretty common all across the US.
This is quite common in the UK. Sometimes butter and/or milk is added to the egg, but essentially it’s the same. Shallow fried in a pan – usually in vegetable oil these days, but I guess Lard in the bad old days.
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