Eggy bread with tomatoes and ricotta

Total Time
0:15
Prep
0:05
Cook
0:10
Serves
4
Difficulty
Easy
Ingredients
  • 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
Instructions
  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.

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