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I love to try to make my own version of a classic, but there are times when the classic is just right for me.  This is one of those occasions, the only difference being that instead of traditional white bread, I prefer the nutty wholesome flavour of rye or spelt bread, and it gives a great texture to the finished dish too.  This is diner-style breakfast at its best!

Ingredients – Serves 2

2 organic eggs

2 slices rye or spelt bread

3 tablespoons honey

1 teaspoon cinnamon

1 tablespoon groundnut oil

To Serve –

2 sliced fresh bananas & 100g blueberries

 

Preparation

Beat the eggs in a bowl wide enough to hold both slices of bread. Cut the pieces of bread in half, and lay each of the slices in the egg.

Meanwhile, place your honey and cinnamon in a small bowl. Put the kettle on to boil and get a larger bowl.  Put the small bowl inside the larger bowl and pour hot water into the large bowl allowing the honey to warm through, leaving it runny. (This is otherwise known as a bain-marie)

Place a non-stick frying pan over a high heat with the ground nut oil. When hot add the egg soaked bread. Leave to cook for 2 minutes without moving, then flip over and cook on the other side for 1 minute or so.

Divide the bread between the serving plates and drizzle with the cinnamon-honey.  Put the banana pieces and fresh blueberries on each slice, and eat immediately!

Jennifer’s Tip:

A bain marie is a water bath used to warm food gently and gradually, and is great way to keep food warm.  I find this is the best method for melting chocolate, or – as in this case – for making honey more runny.

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