Sunday, August 24, 2008

BB Tuna French Toast

A twist of an old favourite. You can add tomatoes, celery or cucumber for more variety. I ran out of tomatoes so just make do with tuna. Or you can use other fillings like ham, salmon (cooked & flaked), mashed beans, chickpeas, pureed apple, pear, raisins, etc.

  • 1 slice of bread
  • 1 egg
  • 2 tbsp tuna (in water, drain off the water)
  • 2-3 tsp mayonnaise
  • Dash of pepper
  • Some milk (approx 3 tbsp)
  1. Beat egg with milk and dash of pepper.
  2. Mix tuna with mayo and dash of pepper. Use fork to break up the tuna and mix well.
  3. Heat a little oil in pan.
  4. Soak bread with egg mixture and spread the tuna paste thinly on bread.
  5. Spoon more egg mixture on top of the tuna so that it covers the tuna paste.
  6. Place bread on pan, tuna paste side down.
  7. Let it brown and flip over.
  8. Cut into fingers and serve hot. ENJOY!!
  • I use new born eggs so it is smaller. A larger egg will yield 2 slices when added with milk.
  • By adding milk to the egg mixture, it makes the toast less 'eggy' and thick. However, if you like a thick egg cover, omit the milk.
  • After soaking the bread with the egg mixture, I place it on my palm to spread the tuna paste. It may be a little messy but bear with it as it makes a tasty snack or breakfast! Great finger food for toddlers!
  • Pls remember to spoon more egg mixture on top of the tuna paste once it is spread on the bread as the egg mixture helps to 'seal in' the tuna paste so it doesn't fall off and gives it a nice fragrance.
  • If using fruit as toppings, you can sprinkle some cinnamon on top when it is done.



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