Eggnog toast

DessertQuick & EasyHealthy

Difficulty

0

Prep5m

Cook15m

Servings

4

shopping_basketIngredients Checklist

thick white bread

4 slices

eggs

2

Woolworths Greek-style natural yoghurt

0.75 cup

tbs maple syrup

2.5

raspberries

125 g

pinch ground nutmeg

1

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menu_bookPreparation Timeline

1

Step 1

Preheat oven to 180°C/160°C fan-forced. Using the back of a metal spoon or your fingertips, press the centre of each slice of bread to form an indent. Place on a baking tray lined with baking paper.

2

Step 2

Whisk eggs, 1/2 cup yoghurt and 2 tsp maple syrup together in a small jug. Carefully pour egg mixture into each indent. Tear half of the raspberries. Top each bread slice with a few raspberry pieces. Bake for 15 minutes, or until golden and set. Transfer to serving plates. Top each with remaining yoghurt and raspberries. Drizzle with remaining maple syrup and sprinkle with nutmeg. Serve.