This recipe is a great breakfast option which is quick and easy to make, using eggs as a source of protein and wholemeal bread for extra fibre.
Ingredients – Serves 2 – 4
2-4 slices of wholemeal bread cut into halves
1 punnet of strawberries roughly sliced
1 punnet of blueberries
1 tsp cinnamon
1 tsp vanilla extract
Yoghurt to serve
Honey – optional
Splash of milk
Whisk the eggs in a large bowl along with the cinnamon, vanilla and milk.
Dip the bread in the egg mixture until coated.
Heat a frying pan with some olive oil, add the slices of eggy bread and cook on both sides until browned.
To make the compote, in a pan add the fruit, a splash of water and allow to simmer until softened.
Top the French toast with the compote, yoghurt and a drizzle of honey.
Use milk instead of eggs to dip the bread
Add spinach and mushrooms for a savoury version