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Berry pocket eggy bread
Berry pocket eggy bread
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Total Time:
15 minutes
Boost digestion and improve gut health with mineral-rich pistachios.
Ingredients:
  • 2 large free-range eggs
  • 1 small ripe banana
  • ground nutmeg
  • ground cinnamon
  • 2 thick slices of seeded wholemeal bread
  • 150 g raspberries
  • olive oil
  • 20 g shelled pistachios
  • 4 heaped tablespoons fat-free natural yoghurt
  • manuka honey
Instructions:
  • Blend the eggs, peeled banana, and a pinch each of nutmeg and cinnamon until smooth in a blender. Pour the mixture into a wide shallow bowl. Cut the bread into 2½cm thick slices and make a pocket in each slice by cutting a slit in the longest side and wiggling your knife inside. Gently stuff as many raspberries as you can into the pockets. Soak the bread slices in the eggy mixture, ensuring they absorb the eggs. Heat 1 teaspoon of oil in a large non-stick frying pan over medium-low heat and use kitchen paper to spread it around. Pour half of the excess egg mixture on one side of the pan and place a piece of soaked bread on top to create a pancake layer. Repeat with the remaining mixture and slice next to it. Cook for 3 to 4 minutes until golden, then flip and cook for the same amount of time. Crush the pistachios in a pestle and mortar, toasting them first if desired. Serve the eggy bread with a dollop of yogurt, sprinkled with pistachios, an extra pinch of cinnamon, and a drizzle of honey.

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