1 slice of medium wholemeal bread
1 tsp of butter
2 tsp of milk (any kind)
Small handful size of fresh pineapple chunks (or a small can in own juice, drained)
2 tbsp of low fat natural yoghurt
- Crack open the egg into a medium size bowl, add the milk and beat together until frothy looking.
- Take the slice of bread and cut into either 2 or 4 pieces. Put each piece of bread in the egg and milk mixture, making sure all the bread is covered. Leave to soak in the mixture for five minutes or until the egg and milk liquid have disappeared and been absorbed into the bread.
- Put the butter in a non-stick frying pan and melt until it starts to foam (starts to bubble with little air bubbles appearing).
- With a fork or spoon, pick each piece of bread out of the bowl and transfer them to the hot frying pan. Cook until each side of the bread has turned golden brown. Serve with natural yoghurt and pineapple chunks, sprinkled with ground cinnamon powder.
Andrew: Good old fashioned eggy bread! Mmm! Loved that when I was a child!
Dawn: However this is a healthier version with the fruit as an addition.
Andrew: I would like to try this with blueberries, too.
Dawn: Any fruit which is in season is the perfect accompaniment to this simple breakfast.
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