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
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