Eggy spelt bread with orange cheese & raspberries
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Eggy spelt bread with orange cheese & raspberries

By Jennifer Irvine

Try French toast with a twist. Use spelt or wholemeal bread and top with light, citrus cottage cheese and fresh fruit

  • Prep:5 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 197
  • fat 10g
  • saturates 3g
  • carbs 12g
  • sugars 4g
  • fibre 2g
  • protein 14g
  • salt 0.6g

Ingredients

  • 2 medium eggs
  • 2 tbsp orange juice
  • 2 slices spelt bread, halved
  • 50g low-fat cottage cheese
  • 1 tsp orange zest
  • 1 tsp rapeseed oil
  • 50g raspberries
  • clear honey, to serve (optional)

Method

  1. Beat the eggs and orange juice in a bowl wide enough to fit the bread in it. Soak the bread in the eggs and juice for 2 mins or so, turning halfway through.

  2. Meanwhile, in a small bowl, mix together the cheese and orange zest. Put the rapeseed oil in a non-stick frying pan over a high heat. When hot, add the eggy bread. Leave to cook for a couple of mins undisturbed, then flip and cook on the other side for another 1-2 mins.

  3. Divide the bread between 2 plates, dollop the cheese on top, followed by the raspberries and honey, if you like.

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