Eggy bread with tomatoes & ricotta
Egg, whole, raw
4 medium, raw
Wholemeal bread, sliced
4 slice(s), medium
Calorie controlled cooking spray
- 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.
- 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.
- Add the tomatoes to the pan for 2-3 minutes until the skins start to burst. Serve the bread with the ricotta and tomatoes.