Let's Cook
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15 mins
Not Too Tricky
serves 2
About the recipe
This sweet and delicious breakfast from Buddy's debut book, Let's Cook, is a real crowd-pleaser. Have fun switching up your toppings so it's just how you like it, before digging in!
Recipe From
Ingredients
2 large free-range eggs
2 tablespoons milk
2 x 1.5cm slices of bread
olive oil
2 teaspoons your favourite nut butter
160g raspberries
2 heaped tablespoons natural yoghurt
optional: 1 sprig of mint
runny honey, to serve
Top Tip
Bonus flavour
Adding a good pinch of ground cinnamon to the egg mixture before you cook it will take the flavour to the next level. Give it a try!
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Buddy's new show, Cooking Buddies, airs on CBBC and iPlayer in July 2024.
Method
- Crack the eggs into a shallow bowl, add the milk, then whisk together.
- Place a large non-stick frying pan on a medium heat to heat up.
- Add the bread to the bowl and gently squash to soak up the egg mixture (a bit like a sponge!), turning a few times.
- Drizzle ½ a tablespoon of olive oil into the frying pan and carefully swirl the pan around to evenly coat the inside.
- One at a time, lift the soaked bread up in the bowl and allow the excess mixture to drip off, then carefully place in the pan. Cook for 2 to 3 minutes on each side, or until golden and cooked through, then transfer to serving plates and spread with the nut butter.
- Roughly mash half the raspberries with the yoghurt, then divide between plates, scattering over the rest of the berries.
- Pick, chop and scatter over the mint leaves (if using) and drizzle lightly with honey, to finish.
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