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Serves 2

4 slices bread (sourdough works well)
1 egg
3 large cloves of garlic
1 tbsp chopped parsley
1 tbsp butter or margarine

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Gypsy Toast

By Rowena


Break the egg into a shallow bowl and whisk it with a fork, then soak the bread in it until all the egg is absorbed. I can usually make four slices, but it depends how eggy you want your bread.

Crush the garlic, and chop up the parsley. Garlic is more powerful if crushed rather than chopped, since this breaks more cells to release the flavour agents. Combine the garlic and parsley with the butter, mashing together with a fork until evenly distributed.

Fry the bread in the garlic butter until soft and golden. Not all of the garlic and parsley will stick to the bread, so scoop it out and put it on top before it burns.

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