Eggbread

Eggbread, also known as eggfry bread, was a dish cooked by soaking slices of bread in eggbatter and frying.

Description
Eggbread was a savory treat that was never served as a dessert. Most commonly, it was served with various gravies, panfry drippings, and condiments made of spices like tamarind. Some travelers and caravaners were known for eating egg bread as a "desperation fare," dripped with molasses. However, that was not considered a proper way to consume the dish. The most common way to eat it was smothered in fat droppings from frying pork, topped with salted pork and cracklings.

Availability

 * In the City of Splendors, Waterdeep, circa 1370s DR, small eateries that traded in hot drinks and hot handfoods started cropping up throughout its various districts. By the, the city counted over 30 such establishments. One of the newly popular dishes found in many of them were eggbread buns topped with melted sugar.


 * The Oak-Father's Boon inn in Tethyrean town of Mosstone served medallions of eggbread with the signature bowl of hares dish – long-stewed hare meat in cloves, cinnamon, and leek.