Meet our nourishing take on the classic French toast! We’ve topped a slice of golden, fluffy toast with homemade raspberry chia jam, packed with fibre and omega-3s for an extra dose of nourishment. Serve with creamy Greek yoghurt for a boost of satiating protein, fresh berries and a dusting of cinnamon — this makes for the perfect sweet breakfast. The chia jam makes extra, so you can enjoy it on yoghurt, toast or porridge all week!
Time to cook: 20 minutes
Serves: 1
Ingredients:
- 2 eggs
- ¼ tsp vanilla extract
- 2 tbsp milk of choice
- 1 large slice sourdough
For the raspberry chia jam:
- 1 ½ cups (180g) frozen raspberries
- 2 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tsp vanilla extract
To serve:
- 2 tbsp Greek yoghurt
- ½ cup raspberries, or mixed berries of choice
- ¼ tsp cinnamon
Method:
Crack the eggs in a shallow bowl. Add in the vanilla and milk and whisk well to combine.
Place the bread in the egg mix, turning to ensure both sides are covered. Leave to soak for a minimum of ten minutes to allow the bread to absorb the mixture. Flip intermittently.
Whilst the bread is soaking, make your raspberry chia jam. Combine all of the ingredients in a small saucepan over a low heat. Stir to combine whilst also smashing the raspberries. Cook gently for 2 minutes before removing from the heat and allowing the chia seeds to absorb the liquid and create a jam.
Heat some butter or coconut oil in a large non-stick frying pan. Remove the bread from the egg mix and transfer to the frying pan. Fry on each side for 2-3 minutes or until golden. Remove from the pan and transfer to a plate.
Top with the Greek yoghurt, some chia jam, fresh berries and a sprinkle of cinnamon.
Leftover chia jam can be kept in the fridge for up to 3 days.
