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eggy bread
Sweet eggy bread combined with tangy compote, a delicious way to start your day!
Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.
TIP: This dish tastes delicious with Greek Yoghurt or fromage frais.
- Serves: 2
- Preparation time: 5 minutes
- Cooking time: 6-8 minutes
ingredients
- 100g Blueberries ,
- 1tbsp Caster Sugar ,
- ½ Lemon , juice and zest
- 2 DS-gluten free sweet breakfast rolls , cut into 4 diagnolly
- 2 Egg s , medium, beaten
- 2tbsp Milk ,
- ½tsp Vanilla Extract ,
- 25g Butter , of spread for frying
method
1. Put the compote ingredients (blueberries, caster sugar and lemon) in a pan. Heat gently until the blueberries start to pop and release their juice, then simmer for 2-3 minutes until jammy.2. To make the eggy bread, mix together the eggs, milk and vanilla extract. Dip each slice of roll in the egg mix so it is thoroughly coated.
3. Heat the spread or butter in a medium frying pan then fry the roll slices in the butter until golden brown on both sides.
4. Serve the eggy bread with the blueberry compote, topped with Greek yogurt or fromage frais.
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