Janet wrote:
>
> My mother called it eggy bread. I still make it as an easy go-to snack
> for the grandkids, or me. Good with bacon.
>
> Beat up an egg or two in a shallow dish, season.
> Lay slice of bread in egg mix, then turn it over so both sides absorb
> egg.
>
> Use a slice to transfer the soaked eggybread to hot oily frying pan ;
> when underneath is golden, flip to cook the other side.

Do you then eat that as is? Or do you top it with anything after
cooking?