Berry pocket eggy bread

Berry pocket eggy bread

Did you have a look at “Berry pocket egg bread” image? I am watching it and imagining the lazy  Sunday’s morning when all the family is at home and are eagerly waiting  for your delicious breakfast creation in the kitchen. And if you have a look at the ingredients of this recipe, you won’t need anything else for breakfast as this is a all in one type of recipe.

Crunchy pistachios are super-high in the mineral chloride, which our bodies need to make hydrochloric acid in the stomach, in turn aiding good digestion and keeping our gut happy.

Fully ripened bananas that yo are going to use in this recipe are super healthy. They produce a substance called TNF (Tumor Necrosis Factor).  This means that ripe bananas have anti-cancer qualities as they combat abnormal cells.  The more dark patches a banana has, the higher its immunity enhancement quality will be.

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 yogurt

  • manuka honey

Preparation method

In a blender, blitz the eggs, peeled banana, and 1 pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl. Cut your bread 2½cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket. Use your finger to stuff the raspberries inside – pack as many in as you can, but be gentle so you don’t tear the bread. Lay in the eggy mixture and gently squash the bread so it soaks up the eggs.

Meanwhile, put a large non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then wipe it around and out with kitchen paper. Pour half the excess egg mixture into one side of the pan, then place a piece of soaked bread on top to give it a lovely pancake layer. Repeat with the rest of the mixture and the other slice alongside it. Cook for 3 to 4 minutes, or until golden, then confidently flip over to cook for the same amount of time. Meanwhile, smash up the pistachios in a pestle and mortar – toast them first, if you like.

Serve the eggy bread dolloped with yogurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey.
Recipe source: www.jamieoliver.com

 

 

 

 

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