Wholegrain French Toast with Yoghurt
Recipe
This recipe takes French toast to the next level, in a sophisticated, savory-meets-sweet kind of way, that feels more like a high-end bistro brunch than a standard cook up in your home kitchen.
Ingredients
- 2 large eggs
- 1/2 tsp dill
- Grind of black pepper
- 2 slices wholegrain sourdough (a day or two old is best)
- 1/2 tbsp extra virgin olive oil
- 1/2 cup Greek yoghurt, unsweetened
- 1/2 mango, diced
- 60g blueberries
Method
1. In a wide shallow bowl whisk the eggs with the dill and pepper. (Note - this recipe doesn't use milk because adding milk can make the bread go too soggy, and then the egg doesn't attach to the bread).
2. Dunk the bread in the egg to coat both sides.
3. Heat a frying pan and drizzle with the extra virgin olive oil. Fry the eggy bread on both sides until browned. When the second side is cooking drizzle any remaining egg over the bread and turn again to cook.
4. Serve the French toast with the yoghurt and fruit on the side.
Nutritional Information
| Energy | 2400kJ |
| Protein | 29g |
| Total fat | 22g |
| - Saturated fat | 6g |
| Carbohydrate | 56g |
| Sugar | 36g |
| Sodium | 545mg |
| Fibre | 9g |
| Vitamin D | 7.1 micrograms |
