Savoury Apricot-Stuffed French Toast with Tomatoes
Turn a classic recipe into a sweet and savoury delight.
2 teaspoons apricot jam
2 slices light wholemeal bread
1/4 cup liquid egg substitute*
3 teaspoons snipped fresh chives
1/2 teaspoon unsalted butter
1/2 cup grape tomatoes, halved
1/8 teaspoon herbes de Provence
1/8 teaspoon salt
1/8 teaspoon pepper
Ingredients
3 teaspoons goat’s cheese, at room temperature2 teaspoons apricot jam
2 slices light wholemeal bread
1/4 cup liquid egg substitute*
3 teaspoons snipped fresh chives
1/2 teaspoon unsalted butter
1/2 cup grape tomatoes, halved
1/8 teaspoon herbes de Provence
1/8 teaspoon salt
1/8 teaspoon pepper
Method
1. Spread the cheese and jam on 1 slice of bread. Top with the remaining slice.
2. In a shallow bowl, whisk together the egg substitute and chives.
3. Coat a large non-stick frying pan with cooking spray. Add the butter and heat over medium-high heat. Dip the sandwich into the egg mixture, allowing excess to run off. Cook, turning once, for 10 minutes, or until golden brown. Remove to a plate.
4. Coat the frying pan with cooking spray. Set over medium-high heat. Stir and cook
the tomatoes, herbes de Provence, salt and pepper for about 2 minutes, or until just softened. Serve with the French toast.
Notes
Per serving: 966 kilojoules, 14 g protein, 30 g carbohydrates, 8 g total fat, 5 g saturated fat, 8 g fibre, 680 mg sodium
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