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Eggy bread with seeds





  • 2 eggs

  • 2 tbsp The Food Doctor Original Seed Mix , coarsely ground or grind

  • 2 tbsp mixed pumpkin, sunflower, linseeds and sesame seeds

  • freshly ground black pepper

  • a drizzle of olive oil

  • 2 thick slices of wholemeal, rye or gluten-free bread

  • 2 medium tomatoes





Lightly beat the eggs , seeds and black pepper together and pour the mixture onto a deep dinner plate. Soak the bread well in the egg mix.


Lightly oil a non-stick frying pan and, once the pan is hot, lift the egg soaked bread and place in the pan to gently brown on both sides. If there is any egg mix left on the plate, pour it on top of the bread while the first side is browning.


If you have time, roast the tomatoes, otherwise chop them coarsely pile them on top of the eggy bread and serve

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