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.

Feta Avgo

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binarycrusader wrote on September 6th, 2006 at 4:37 AM PST:

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.


Adam wrote on September 6th, 2006 at 6:06 AM PST:

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.


memson wrote on September 8th, 2006 at 10:30 AM PST:

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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