Nigerian Wheatbread Toast
Nigerian wheatbread toast is a quick egg-coated toast that turns plain sliced wheat bread into a crisp breakfast or snack. The egg is spread thinly rather than soaked in, so the slices fry slowly in butter and dry out into a crunchy base. Yellow and black pepper add gentle heat, while lettuce, onion and cucumber go on at the end and keep the toast fresh and cool.
Instructions
Crack the egg into a bowl and whisk it with a pinch of salt until the yolk and white are fully combined.
Spread butter over the slices of wheat bread.
Brush or spread a little of the beaten egg over each slice. Use only enough to coat the surface, because the bread should not become soaked.
Heat a nonstick pan over low heat and add a thin layer of butter or oil.
Lay the bread in the pan with the egg side down. Sprinkle the exposed side with yellow pepper powder and black pepper powder.
Cook over low heat until the bread feels dry and crisp, then take the pan off the heat.
Top each toast with lettuce, sliced onions and sliced cucumber, and serve.
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