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.
- 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
- Add the spices to a bowl with the beaten egg.
- Next, add a your splash of milk to help loosen the egg mixture slightly.
- 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.
- 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.
- Cut the slices into halves or quarters and drizzle with a little maple syrup.