Bangin’ Bruchetta
Bruchetta is an antipasto from Italy and worthy of any kitchen table around the world. …
Free Food
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FF
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3 Medium free- range eggs
2 tbsp Skimmed milk
4 x 30g Slices wholemeal or wholegrain bread
Spray oil
150g 0% fat Greek yoghurt
100g Strawberries, haved or quartered
Salt and freshly ground black pepper
Beat the eggs and milk together in a shallow bowl, and season lightly with salt and pepper. Place a slice of bread in the beaten egg mixture and turn it over until it soaks up the egg.
Repeat with the remaining bread. Spray the oil in a large non – stick frying pan over a medium heat. Add the eggy bread to the hot pan and cook for 2-3 minutes each side until golden brown and starting to crisp. Remove from the pan and place 2 slices on each serving plate.
Serve immediately with the yoghurt and strawberries.
TIP: If you don’t have a large frying pan, cook the eggy bread in batches and keep warm.
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