Almond Eggy Bread

-


Quick, easy and super yummy. This sweet take on eggy bread is filling and a brilliant way to start your day! 

To serve to my 9 month old, I de-crusted the bread and cut into strips, served with greek yoghurt and mashed strawberries. 

Ingredients 

2 slices of bread
2 eggs
1 tbsp ground almonds 
2 tsp almond extract
A little oil for frying 

To serve
Fruit + greek yoghurt 


How to do

Heat a frying pan with a little oil on a medium heat.

Mix the almond ingredients and eggs in a deep plate or container, dip the bread in both sides, allowing to really soak up the eggy mix. 

Pop in the frying pan for 2-3 minutes each side. 

Serve with fruit and greek yoghurt! 

Comments

Post a Comment

Popular posts from this blog

Baby Scones

-
Image
These baby safe scones are a total hit in my house!  With no added sugar, I let the dried fruit do the talking.  This is technically a soda bread recipe, just with some added fruit and oats! Feel free to pop this in a loaf tin, just ammend the cooking time to 40+ minutes!  Since this is a soda bread, do not knead or knock it back too much. This will create a very dense bread. We want to keep as much air in as possible so gentle hands are a must for this!  Ingredients 300ml of whole milk A good squirt of lemon juice (around 10-15ml) 400g self raising flour 2 handfuls of oats 2-3 handfuls of dried fruit mix How to do Edit to add - rehydrate the dried fruit in some warm water. Drain and dice up before adding to the mix!  Combine the milk and lemon juice. We want this to curdle, leave on the size for 5 or so minutes until it's a nice lumpy mess!  Preheat your oven to 180⁰c Combine all the ingredients in a bowl and lightly mix until combined. Don't b...
Read more

Saving Money on Food Shops - Kitchen Staples

-
On this post, I will be covering what I always ensure I have in my kitchen cupboards and fridge. For example, I often bulk buy dried lentils, chickpeas and split peas from Grape Tree. You can use other stores local to you or even supermarkets do great selections now! Always check the world food isles for these items too.  These are ingredients I use all the time and really help me whip something out of nothing! Or bulk out meals.  A family member recently made a joke of "Shannon cooked it, of course it has lentils in it!" This made me giggle more than it should have!  Now, I'm not saying go out and buy all of this immediately. That would be absurd. It took me a little while to build this up. Make notes of what you use often and then build from that!  This is what I find myself regularly grabbing for: General dry store ~ Chopped tomatoes - I always ensure I have 2 tins in my cupboard. Especially for when poop hits the fan and I have £5 to my name so I can focus on oth...
Read more

Apricot and Chickpea Tagine

-
Image
I've had this in the slowcooker for most of the day, let me tell you it was worth the wait!  This dish as a base is completely vegan. However, I opted to add some shredded chicken I had in the fridge!  This comfortably fed 3 adults with a side of wild rice. As always, my recipes are more guidelines. I kinda go with the flow, you'll know when it's done as it thickens and all the flavours have had chance to mingle!  Ingredients  250g chickpeas - this can be a tin of chickpeas. Alternatively boil 125g of dried chickpeas for around 20 mins and then simmer until cooked (roughly 45 mins) 1 onion  3-4 garlic cloves Pinch of chilli flakes 1 tsp tumeric 1 tsp ground ginger Handful of chopped dried apricots  1 can of chopped tomatoes  Handful of fresh coriander  250ml veg stock - I opted for kallo low salt  How to do I started by thinly slicing the onion. I popped some oil in my slow cooker and minced the garlic. I then added the onion, gar...
Read more