Turkish Egg-Dipped Bread

Cooked in a non-stick skillet with minimal olive oil instead of deep-frying, this whole grain breakfast offers a protein-rich way to start your day.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 3 large eggs (150 g) · 214 kcal in the whole recipe
• 1/4 cup semi-skimmed milk (50 g) · 22 kcal in the whole recipe
• 4 slices whole wheat bread (140 g) · 350 kcal in the whole recipe
• 1.5 tsp olive oil (7 g) · 62 kcal in the whole recipe
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes

Method

1. Whisk the eggs, semi-skimmed milk, salt, black pepper, and red pepper flakes together in a shallow bowl until smooth.

   

2. Heat the olive oil in a non-stick skillet over medium heat.

   

3. Dip the whole wheat bread slices into the egg mixture, soaking both sides well.

   

4. Place the bread slices in the skillet and cook for 2 to 3 minutes per side until golden brown, then serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.