Eggy Bread with Cherry and Pear Compote

The eggs in this dish are a very good source of iron and the vitamin C in the fruit compote will help you to absorb it effectively.


Serves 2
adults
307
Kcals
per serving

5 Mins
prep

10 Mins
cooking

Recipe
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Ingredients

2 medium free range eggs   (110g)
2 tbsp olive oil (30ml)
2 medium slices wholemeal or granary sliced bread  (80g)
store-bought cherry and pear compote, or any compote that doesn’t have high levels of sugar  (175g)

Method

    1. Crack the eggs into a bowl and beat together then pour into a flat dish, for example a small baking tray.
    2. Heat the oil in a frying pan.
    3. When the oil is hot, dip one piece of bread in the egg, coating both sides.
    4. Transfer the soaked bread to the hot pan and leave it to cook for 1-2 minutes, then turn it over and cook the other side.
    5. Set to one side and repeat with the rest of the bread.
    6. Serve the eggy bread with the compote.
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Nutritional information per serving

307kCal, 1275kJ
11.6g
18g
3.5g
25.7g
10g
3.7g
217mg

© The Vegetarian Society