This healthy "French toast"-style breakfast is fully packed with proteins (eggs/greek youghurt), fibres (wholemeal bread), minerals and trace elements (pecan nuts), vitamins (strawberries) and good fats (olive oil/pecan nuts).
Enough talk for now, let's start with the tasty part :)
- 2 large organic or free-range eggs
Put the eggs, the peeled banana, a pinch of nutmeg and a pinch of cinnamon in a blender and mix it until smooth. Pour it into a wide bowl or a soup plate.
Now cut the bread 2 fingers thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket. Cut the strawberries into small pieces and stuff them inside the pocket. You should try to stuff them inside without tearing the bread (if it tears anyway, don't care and go on, it's just a matter of appearence).
Lay the bread in the eggy mixture and gently squash the bread so it soaks up the eggs. Meanwhile, put a large non-stick frying pan on a medium-low heat with a bit of oil. Put the slices of the soaked, stuffed bread inside and cook it until golden (approx. 3-4 minutes), then flip them over to cook the other side for the same amount of time.
Serve the eggy bread with a topping of greek yoghurt, break the pecan nuts with your hands and crumble them over the yoghurt layer - finished :)
As add on you can pour the excess egg mixture into the used pan and cook it for some minutes. Yummy omelet on top, what do you want more for a perfect start in a new super good day.