Berry Pocket Eggy Bread

Health Highlights

Ingredients

2 large	Egg
1 small	Banana (s) (ripe, peeled)
1 dash	Nutmeg, ground (a "pinch"))
1 dash	Cinnamon
2 slice	Whole grain bread (2 1/2 cm thick, with seeds)
150 gm	Raspberries
1 tsp	Olive Oil, Extra Virgin
20 gm	Pistachio nuts (shelled, crushed)
4 tbsp	Plain yogurt, fat free (heaped tbsp)
1 tsp	Honey

In a blender, blitz the eggs, banana, and 1 pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl.
Cut a slit into the longest side of each slice of bread 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).
Coat bread in the eggy mixture and gently squash it so it soaks up the eggs.
Meanwhile, put a large non-stick frying pan on a medium-low heat with 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 yoghurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey.

Calories 347

Calories from fat 123

Calories from saturated fat 26.9

Total Fat 13.6 g

Saturated Fat 3.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.3 g

Monounsaturated Fat 6.3 g

Cholesterol 218 mg

Sodium 258 mg

Potassium 587 mg

Total Carbohydrate 44 g

Dietary Fiber 9.3 g

Sugars 16.1 g

Protein 16.6 g