10 mins
Not Too Tricky
serves 1
About the recipe
This quick and easy breakfast treat is a delicious twist on the classic PB&J. Use fresh raspberries instead of jam and serve with seasonal fresh fruit – seriously good!
Ingredients
2 slices of wholegrain seeded bread
1 heaped teaspoon peanut butter
1 small ripe banana
10 raspberries
1 large free-range egg
1 pinch of ground cinnamon
olive oil
2 heaped tablespoons natural yoghurt
1 teaspoon runny honey
50g seasonal fresh fruit
Method
- Place the slices of bread onto a board and spread over the peanut butter.
- Peel and slice the banana, then arrange over one of the slices, leaving a small gap around the edges.
- Squash over the raspberries, then place the remaining slice of bread on top, peanut butter-side down. Push down lightly to secure.
- Crack the egg into a shallow bowl, add the cinnamon, then whisk with a fork to combine. Dunk the sandwich in the beaten egg, turning to make sure it’s well coated.
- Drizzle 1 teaspoon of oil into a medium non-stick frying pan over a medium-low heat. Once hot, carefully add the eggy sandwich and cook for 3 to 5 minutes, or until golden and crisp, turning every minute.
- Remove to a board and cut into triangles. Serve with the yoghurt, a drizzle of honey and any seasonal fresh fruit you have in your fruit bowl.
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