Photo of Eggy bread with tomatoes & ricotta by WW

Eggy bread with tomatoes & ricotta

6 - 8
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min


Egg, whole, raw

4 medium, raw

Skimmed Milk

4 tablespoons

WW Thick Sliced Wholemeal Bread

4 slice(s)

Calorie controlled cooking spray

4 spray(s)

Cherry Tomatoes

250 g

Ricotta Cheese

250 g


  1. Lightly beat the eggs and milk together then season with black pepper. Put the bread in a shallow dish, just large enough to contain them in one layer. Pour over the egg mixture, then turn the bread several times until well coated.
  2. Heat a large nonstick frying pan over a medium heat and mist with cooking spray. Working in batches, fry the bread for 2-3 minutes each side until golden. Cut each slice in half, then set aside and keep warm.
  3. Add the tomatoes to the pan for 2-3 minutes until the skins start to burst. Serve the bread with the ricotta and tomatoes.