Savoury Apricot-Stuffed French Toast with Tomatoes
Savoury Apricot-Stuffed French Toast with Tomatoes
Preparation time:
Cooking time:
1 Servings


  • 3 teaspoons goat’s cheese, at room temperature
  • 2 teaspoons apricot jam
  • 2 slices light wholemeal bread
  • ¼ cup liquid egg substitute*
  • 3 teaspoons snipped fresh chives
  • ½ teaspoon unsalted butter
  • ½ cup grape tomatoes, halved
  • 1/8 teaspoon herbes de Provence
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. Method
  2. Notes

  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
  5. the tomatoes, herbes de Provence, salt and pepper for about 2 minutes, or until just softened. Serve with the French toast.

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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