Start your day with this quick and delicious eggy bread, topped with a swirl of raspberry ripple yoghurt and a spread of nut butter. In just 15 minutes, you’ll have a warm, golden breakfast that’s perfect for two—complete with a balance of sweet, nutty, and fruity flavours. It’s a simple, satisfying way to brighten up your morning routine!
Ingredients for Eggy Bread and Toppings
- 2 large free-range eggs
- 2 tablespoons milk
- 2 x 1.5cm slices of bread
- Olive oil
- 2 teaspoons your favourite nut butter
- 160g raspberries
- 2 heaped tablespoons natural yoghurt
- Optional: 1 sprig of mint
- Runny honey, to serve
Method for Golden Eggy Bread with Raspberry Yoghurt
- Crack the eggs into a shallow bowl, add the milk, and whisk together.
- Heat a large non-stick frying pan over medium heat.
- Place the bread slices in the egg mixture, pressing them gently to absorb it. Turn the slices a few times to ensure they’re well-coated.
- Drizzle ½ a tablespoon of olive oil into the frying pan, swirling to coat evenly. Lift the soaked bread out of the bowl, allowing any excess egg mixture to drip off, and place in the pan.
- Cook the bread for 2 to 3 minutes on each side, until golden and cooked through. Once ready, transfer to serving plates and spread with the nut butter.
- Roughly mash half of the raspberries into the yoghurt, then divide this raspberry ripple mixture between the plates. Scatter the remaining whole raspberries on top.
- If using, pick and chop the mint leaves, sprinkling them over the dish. Finish with a light drizzle of runny honey and serve.
Recipes from Let’s Cook: Fun, easy recipes for kids by Buddy Oliver is published by Penguin Michael Joseph ©Jamie Oliver Enterprises Limited (2024 Let’s Cook). Recipe photography: © David Loftus, 2024.
