Smoked mackerel pâté platter
Serve a pick-and-mix lunch plate of smoked fish dip, oatcakes, celery, artichokes and coleslaw
Eggy spelt bread with orange cheese & raspberries
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 medium eggs
- 2 tbsp orange juice
- 2 slices speltbread, halved
- 50g low-fat cottage cheese
- 1 tsp orange zest
- 1 tsp rapeseed oil
- 50g raspberries
- clear honeyto serve (optional)
Nutrition: per serving
- kcal197low
- fat10g
- saturates3g
- carbs12g
- sugars4g
- fibre2g
- protein14g
- salt0.6g
Method
step 1
Beat the eggs and orange juice in a bowl wide enough to fit the bread in it. Soak the bread in the eggs and juice for 2 mins or so, turning halfway through.
step 2
Meanwhile, in a small bowl, mix together the cheese and orange zest. Put the rapeseed oil in a non-stick frying pan over a high heat. When hot, add the eggy bread. Leave to cook for a couple of mins undisturbed, then flip and cook on the other side for another 1-2 mins.
step 3
Divide the bread between 2 plates, dollop the cheese on top, followed by the raspberries and honey, if you like.
