This lightly crunchy and flavoursome coating makes our gluten free white loaf even more delicious – serve it with bacon and tomatoes for a delectable breakfast.


  • 4 slices Warburtons Gluten Free White Farmhouse Loaf
  • 1 egg
  • 25g cheddar cheese, grated
  • 1 tbs milk
  • 2 tsp light olive oil
  • 4 slices back bacon
  • 12 cherry tomatoes
  • A pinch of freshly ground black pepper
  1. In a wide shallow bowl, mix the egg, cheese and milk with a fork. Heat the oil in a large non-stick frying pan.
  2. Dip the slices of bread into the egg mixture, patting the cheese on top, and fry for 2 minutes on each side until golden and crispy.
  3. Meanwhile, fry the bacon in another frying pan until almost cooked, then add the tomatoes and cook for a further 2-3 minutes.
  4. Serve the eggy bread onto plates, top with the bacon and tomatoes and season with black pepper.