- 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
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 50g raspberries
- clear honey, to serve (optional)
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.
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.
Divide the bread between 2 plates, dollop the cheese on top, followed by the raspberries and honey, if you like.