FRIED EGG WITH NUT SPREAD SANDWICH
COOKBOOK: World’s Best Diet Cookbook - Arne Astrup , Christian Bitz, Jennie Brand-Miller & Susan Roberts
I had no idea if this was going to be a hit or a miss.
I understand why we would veer away from recipes that don’t appeal to the eye. This was one of those recipes that I wasn’t overly excited about making.
Again I’ve been proven wrong!
The nuts with the apricot and figs, all blended together, was just delicious!
What a great compliment to the fried egg!
We loved it! We had this for brunch , spread on toast, just perfect!
Super healthy and of course we didn’t have much left over after a week.
It can be stored up to 3 months in an airtight jar
2 tablespoons almonds, roasted
12 dried apricots
handful of raisins
handful of mixed seeds & sultanas (aldi)
handful of peanuts
6 dried figs
2 tablespoons of brown sugar
100ml of peanut oil
salt & pepper
2 slices of bread, low GI
Olive oil spray
Place all ingredients in food processor and process until it is paste.
Transfer to glass jar or bowl.
Spray a non stick frying pan with olive oil, heat to medium and add the egg. Fry until whites set.
Serve nut spread over slice of bread (toasted or non toasted) and place egg over it. Ready to be served.