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Rye bread with almond butter & pink grapefruit segments

A speedy, balanced breakfast of rye toast with homemade nut butter and juicy fruit

  • Prep: 5 mins
    Cook: 2 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 333
  • Carbohydrates 30
  • Saturated Fat 2
  • Sugar 7
  • Protein 10
  • Fat 18
  • Fibre 8
  • Salt 0.8

Nutrition per serving

  • Calories 333
  • Carbohydrates 30
  • Saturated Fat 2
  • Sugar 7
  • Protein 10
  • Fat 18
  • Fibre 8
  • Salt 0.8

Ingredients

  • 4 tbsp almond butter (make your own with the 'goes well with' recipe, right)
  • 1 grapefruit (you will need about 100g flesh)
  • 2 slices rye bread, toasted (optional)

Method

  1. Toast your rye bread, if you like. Segment the grapefruit and spoon the fruit, along with any juice, into a small bowl.

  2. Spread the almond butter onto the rye bread, and top with the grapefruit, drizzling any juice over the top.

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