Cinnamon spiced eggy bread

Prep time:  15 mins

Cook time: 15 mins

Total time:  30 mins

We love eggs and this is a really simple and spoiling way to make a protein-packed and delicious weekend breakfast, inspired by the time Georgie spent in Sri Lanka last year.

The cinnamon helps to regulate blood sugar levels and provides a lovely natural sweetness. The benefits of turmeric as a wonder spice are well documented, particularly for it’s anti-inflammatory properties. Ginger is deliciously warming and helps aid digestion and cardamom provides yet another layer of warmth.

We often make this as a weekend treat with sourdough bread drizzled with maple syrup.

INGREDIENTS

  • 2 - 3 slices of bread, preferably sourdough, or gluten-free if necessary

  • 2 eggs, lightly beaten

  • ¼ tsp cinnamon

  • a good sprinkle turmeric

  • ½ cm fresh ginger, grated

  • a good sprinkle ground cardamom or 1 whole cardamom pod crushed

  • A splash of coconut milk (or any milk or milk substitute you have)

  • Maple syrup for drizzling

INSTRUCTIONS:

  1. Add the spices to a bowl with the beaten egg.

  2. Next, add a your splash of milk to help loosen the egg mixture slightly.

  3. Dip the bread into the eggy mix until fully submerged, then turn it over so it's completely soaked in the mixture. Allow a few moments for it to soak into the bread.

  4. Place a pan on a medium heat and add some coconut oil or butter and melt. When the butter/oil is bubbling gently add in the eggy bread and cook for a couple of minutes on each side until golden. Repeat with the other pieces of bread.

  5. Cut the slices into halves or quarters and drizzle with a little maple syrup.