This deliciously quick brunch would also make a great dessert. For a change, try swapping the berries for other types of fruit, such as nectarines, peaches or apples.
SERVES 4 PREPARATION 5 minutes COOKING 5 minutes
2 large/extra-large eggs
4 tbsp milk
1 tsp vanilla extract
½ tsp ground cinnamon, plus extra for sprinkling
4 slices soya and linseed bread
20g/¾oz/4 tsp coconut oil or unsalted butter
2 tsp brown rice syrup, maple syrup or raw honey
200g/7oz/1¾ cups mixed berries of your choice, such as blueberries, strawberries, raspberries and blackberries (defrosted if frozen)
90ml/3fl oz/heaped ⅓ cup fromage frais
1 Whisk the eggs, milk, vanilla and cinnamon together in a shallow bowl. Dip both sides of each slice of bread in the egg mixture.
2 Melt the coconut oil in a large, non-stick frying pan. Put the slices of egg-soaked bread in the pan and cook for 2 minutes on each side until golden. (You will probably have to cook the French toast in 2 batches.)
3 Sprinkle the French toast with extra cinnamon and drizzle with the syrup, then serve straightaway with the berries and fromage frais on the side.
Berries are little baubles of goodness and are a particularly rich source of antioxidants, including anthocyanins. These potent compounds are said to protect the body against the effect of ageing and improve circulation.
Food Facts per Portion
Calories 230kcal • Total Carbs 21.6g • total sugar 7.9g • added sugar 2.2g
For a savoury version, stir a handful of freshly grated Parmesan into the egg mixture and serve with the Tomato Relish (see page 28).