Jamie drizzling honey on top of a fig tart

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Peanut butter sandwich
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Eggy bread sandwich

WITH PEANUT BUTTER, RASPBERRIES & BANANA

Peanut butter sandwich
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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!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


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

  1. Place the slices of bread onto a board and spread over the peanut butter.
  2. Peel and slice the banana, then arrange over one of the slices, leaving a small gap around the edges.
  3. Squash over the raspberries, then place the remaining slice of bread on top, peanut butter-side down. Push down lightly to secure.
  4. 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.
  5. 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.
  6. 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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