Cheesy eggy bread with chunky salad
- Good Food team
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Serves 1
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 3.4 out of 5.5 ratingsRate
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Cheddar, cherry tomatoes and avocado are the key ingredients in this simple and fun meal-for-one
Vegetarian
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Ginger & pear bread & butter pudding
A star rating of 4.9 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 eggs
beaten
-
50g cheddar
very finely grated
-
2 chunky slices bread
from a small crusty loaf, or 3 from a baguette
For the salad
-
handful cherry tomatoes
halved
-
½ avocado
diced
-
chunk of cucumber
diced
-
small handful rocket
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Nutrition: per serving
- kcal657
- fat46g
- saturates17g
- carbs33g
- sugars4g
- fibre5g
- protein36g
- salt2.28g
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Method
-
step 1
Heat a good non-stick frying pan (if you don’t have one, heat a normal pan with a knob of butter and drizzle of oil). Whisk the eggs and cheese with some seasoning in a shallow dish. Lay the bread in so it soaks up a little egg, and scoop out any extra cheese, pressing it to stick onto the bread. Fry for 2-4 mins on each side until golden.
-
step 2
Mix salad ingredients together with some seasoning and serve alongside.
Recipe from Good Food magazine, August 2011
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A star rating of 3.4 out of 5.5 ratings
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