Berry pocket eggy bread with yoghurt and pistachios

These berry-filled bread pockets topped with yoghurt and pistachio make a healthy and comforting way to start the day.

Berry pocket eggy bread. Credit: Jamie Oliver Enterprises

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 large free-range eggs
• 1 small ripe banana
• Ground nutmeg
• Ground cinnamon
• 2 thick slices seeded wholemeal bread
• 150 g raspberries
• Olive oil
• 20 g shelled pistachios
• 4 tbsp fat-free natural yoghurt
• Manuka honey, to serve

Instructions

1. In a blender, blitz the eggs, peeled banana, and a pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl.
2. Cut your bread 2½ cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket. Use your finger to stuff the raspberries inside – pack as many in as you can, but be gentle so you don’t tear the bread. Lay in the eggy mixture and gently squash the bread so it soaks up the eggs.
3. Meanwhile, put a large non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then wipe it around and out with kitchen paper. Pour half the excess egg mixture into one side of the pan, then place a piece of soaked bread on top to give it a lovely pancake layer. Repeat with the rest of the mixture and the other slice alongside it. Cook for 3 to 4 minutes, or until golden, then confidently flip over to cook for the same amount of time. Meanwhile, smash up the pistachios in a pestle and mortar – toast them first, if you like.
4. Serve the eggy bread dolloped with yoghurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey.

Recipe from Everyday Super Food by Jamie Oliver (Penguin Random House). ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food)

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.