Crack the egg into a shallow bowl and whisk.
Slice the bread and cut each slice into quarters.
Place a large non-stick frying pan over a high heat. If you do not have a non-stick pan then add 1 teaspoon of vegetable oil to prevent the bacon from sticking.
Fry the bacon until it is almost cooked and then remove from the pan onto a plate and set aside.
Dip the bread into the beaten egg, allow each piece a couple of seconds on each side to soak up the egg.
Return the frying pan to a medium heat and add the eggy bread pieces. Cook until they are golden and slightly crisp on the outside, make sure they are turned frequently.
Once cooked remove the eggy bread from the pan and place on your serving plate.
Return the bacon to the pan to finish cooking. When cooked add to the eggy bread and serve.
We prefer to use a seeded brown bread for flavour but it works well with any bread.
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