Tomato eggy bread
This tasty spin on a breakfast classic provides energy and protein to get you going in the morning, plus a double dose of tomato.
Each serving provides 294 kcal, 17g protein, 32g carbohydrates (of which 5g sugars), 10g fat (of which 2g saturates), 6.5g fibre and 1g salt.
Ingredients
- 2 large free-range eggs
- 1 tbsp finely chopped flat leaf parsley or chives (optional)
- 2 x 70g/2½oz slices wholewheat bread
- 1 tsp tomato purée
- ½ tsp Worcestershire sauce
- 1 tsp olive oil
- 2 tomatoes, each cut into four thick slices
- salt and freshly ground black pepper
Method
Crack the eggs into a wide, shallow bowl, season and add the herbs, if using. Whisk with a fork.
Spread one side of each slice of bread with the tomato purée and sprinkle over the Worcestershire sauce.
Place the bread slices into the egg mixture and soak for 5 minutes, turning three times.
Heat the oil in a frying pan over a medium heat. Fry the tomatoes and egg-soaked bread for 3–4 minutes, turning halfway through, or until lightly browned on both sides. Serve immediately.
