Coeliac Sanctuary

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Eggy Bread

Eggy bread, french toast, or angel bread as I used to know it from school, is a super easy breakfast, simply bread fried in egg, very delicious when it is spiced up with cinnamon and served with fruit a nutritious and filling breakfast. Spice it up as much as you like with cinnamon or even add a bit of ginger to jazz it even more.

Added 24th November 2014
Updated 27th February 2019
Recipe by Alison Wheatley

This recipe is...

  • FODMAP Friendly FODMAP Friendly
  • High Fibre High Fibre
  • High Protein High Protein
  • Slimming World Friendly Slimming World Friendly
  • Vegetarian Vegetarian

Ingredients

2 eggs, beaten
Pinch of cinnamon
2 slices gluten free bread
Few handfuls of mixed berries (or other fruit)
  • Preparation Time: 5 Mins
  • Cooking Time: 10 Mins
  • This recipe makes 1 serving

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Beat the cinnamon into the eggs.

2. Pour the beaten eggs onto a plate and soak the bread on both sides for a few minutes.

3. Spray a frying pan with frylight (or alternatively use oil), place over a low heat and allow to get hot, fry the bread for a good 3-4 minutes on each side until the egg is browned.

4. Serve with berries and grapes or any other fruit of choice.

FODMAP friendly recipe depending on what berries you choose to serve it with.

Your Comments

These toasts are amazing, Had them on Sunday as an alternative to our usual fry up! Used the brown bread, nicer with white and a sprinkling of sugar on top for a bit of naughtiness!!
CLARE CRESSEY
28th July 2015