Family Fitness Magazine

Fruity Eggy Bread from Christine Bailey

Fruity Eggy Bread
A delicious sweet sandwich dipped in egg and pan fried. Adding a few raisins to the filling is a great way to restore flagging energy levels but any chopped dried fruit can be used.

3 eggs, free range, beaten
4tbsp low fat crème fraiche
1 tsp ground cinnamon
8 slices of wholemeal bread
2 ripe peaches, stoned
25g (1oz) ¼ cup raisins
1tbsp butter
1tbsp olive oil

1. Place the eggs, crème fraiche and cinnamon in a large bowl and whisk together until frothy.
2. Puree the peaches with a hand held blender and mix in the raisins. Spread the mixture onto four slices of the bread then top each one with another slice to form four sandwiches.
3. Dip each sandwich in the beaten egg mixture, turning them over a couple of times to make sure they are well coated.
4. Melt the butter in a large frying pan with the olive oil. Fry the sandwiches in batches for 1-2 minutes on each side until golden and crisp. Repeat with the rest of the sandwiches. Cut into triangles and serve immediately.