Eggy bread and tomato sandwich recipe
information
Calories per serving 305.
ingredients
1 egg
4 tablespoons skimmed milk
2 thin slices white bread
1 teaspoon olive oil
1 tomato, sliced
5 basil leaves
salt and freshly ground black pepper
4 tablespoons skimmed milk
2 thin slices white bread
1 teaspoon olive oil
1 tomato, sliced
5 basil leaves
salt and freshly ground black pepper
method
1. Beat together the egg, milk and seasoning and pour into a shallow bowl. Soak the bread slices in the mixture for 5 minutes until they absorb all the liquid.
2. Heat the oil in a large non stick frying pan and add the soaked bread. Cook over a medium heat for 2-3 minutes each side, until the slices are crisp and golden.
3. Arrange the tomato slices on one slice of the cooked bread. Scatter the basil leaves over the tomatoes and lightly press the other slice of bread on top. Transfer the sandwich to a serving plate and slice in half.
2. Heat the oil in a large non stick frying pan and add the soaked bread. Cook over a medium heat for 2-3 minutes each side, until the slices are crisp and golden.
3. Arrange the tomato slices on one slice of the cooked bread. Scatter the basil leaves over the tomatoes and lightly press the other slice of bread on top. Transfer the sandwich to a serving plate and slice in half.
serving amount
serves 1
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
