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Tomato eggy bread

Tomato eggy bread
Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 2

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.

By Hattie Ellis

Shopping list

Ingredients

Method

  1. Crack the eggs into a wide, shallow bowl, season and add the herbs, if using. Whisk with a fork.

  2. Spread one side of each slice of bread with the tomato purée and sprinkle over the Worcestershire sauce.

  3. Place the bread slices into the egg mixture and soak for 5 minutes, turning three times.

  4. 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.