Eggy spelt bread with orange cheese & raspberries

Eggy spelt bread with orange cheese & raspberries

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(4 ratings)

Prep: 5 mins Cook: 5 mins


Serves 2

Try French toast with a twist. Use spelt or wholemeal bread and top with light, citrus cottage cheese and fresh fruit

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal197
  • fat10g
  • saturates3g
  • carbs12g
  • sugars4g
  • fibre2g
  • protein14g
  • salt0.6g
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  • 2 medium eggs
  • 2 tbsp orange juice
  • 2 slices spelt bread, halved



    Spelt is an ancient member of the wheat family and an evolutionary hybrid of emmer wheat…

  • 50g low-fat cottage cheese
  • 1 tsp orange zest
  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 50g raspberries
  • clear honey, to serve (optional)


  1. Beat the eggs and orange juice in a bowl wide enough to fit the bread in it. Soak the bread in the eggs and juice for 2 mins or so, turning halfway through.

  2. Meanwhile, in a small bowl, mix together the cheese and orange zest. Put the rapeseed oil in a non-stick frying pan over a high heat. When hot, add the eggy bread. Leave to cook for a couple of mins undisturbed, then flip and cook on the other side for another 1-2 mins.

  3. Divide the bread between 2 plates, dollop the cheese on top, followed by the raspberries and honey, if you like.

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Comments, questions and tips

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6th May, 2018
Tastes fine but with my calculations, you end up more around the 320 calories per slice rather than 197. There are A LOT of calories in rapeseed oil.
28th Jun, 2015
A surprisingly delicious light yet filling and flavoursome breakfast. Just making for the 3rd time in 2 weeks.
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