2 large free-range eggs
1 tbsp finely chopped flat leaf parsley or chives (optional)
2 x 70g/2½oz slices gluten free bread
1 tsp tomato purée
1 tsp olive oil
2 tomatoes, each cut into four thick slices
salt and freshly ground black pepper
Serves - 2
Crack the eggs into a wide, shallow bowl, season and add the herbs, if using. Whisk with a fork.
Spread one side of each slice of bread with the tomato purée.
Place the gluten free bread slices into the egg mixture and soak for 5 minutes, turning three times.
Heat the oil in a frying pan over a medium heat. Fry the tomatoes and egg-soaked gluten free bread for 3–4 minutes.
Turn halfway through, or until lightly browned on both sides. Serve immediately.
Recipe adapted from: Good Food