Raspberries and banana eggy bread


(For 4 portions)

  • 2 punnets Atsina Cress
  • 4 medium slices white bread
  • 4 medium eggs
  • 50ml soy or oat milk
  • 60g unsalted butter
  • 40g caster sugar
  • 4 medium bananas
  • 180g raspberries
  • 4 tsp acacia honey
  • 4 pinches ground cinnamon


  • Using a mixing bowl, whisk together the eggs, soy milk and caster sugar. 
  • Cut out 4 large circle out of the slices of bread and lay them in the egg mixture. 
  • Let the bread soak for a least 10 minutes and turn each slice on the over side, all the egg mix should be absorbed by the bread. 
  • Making use of the butter, Pan fried the eggy bread on both sides. (use a blinis pan if you can) 
  • Serve with the freshly cut banana and the cinnamon, the raspberries and Atsina Cress. 
  • Add a drizzle of honey on each plate and serve while still hot. 

Recipe: Franck Pontais

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