Name: EGGY BREAD BREAKFAST
Cuisine: Classical
Ingredients: 25g Eggs; 35g Keto bread with psyllium **; 10g Double cream; 10g Vegetable oil; ** You will need to make a batch of the keto bread – see sperate recipe

EGGY BREAD BREAKFAST

7th July 2020

by matthew

Cuisine Classical

Category Classical & MKD Recipes

25.13 g fat 7.26 g protein 1.12 g CHO Kcal: 260 Ratio: 3.00:1

Notes

This makes a good breakfast and also a quick lunch or supper. When you have made the batch of keto bread, it will keep in the fridge for 3 days, it can also be frozen.

Ingredients

25g Eggs
35g Keto bread with psyllium **
10g Double cream
10g Vegetable oil
** You will need to make a batch of the keto bread – see sperate recipe

Instructions

Beat the egg and cream together with a tiny pinch of salt.
Soak the sliced bread in the egg mixture.
When it has absorbed as much as it can, heat the oil in a small pan and fry the egged bread.
Before turning to cook the other side, scrape any residue egg mixture on top, this will ensure you get the full amount.

© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.

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EGGY BREAD BREAKFAST