Banana & Biscoff French Toast

This Biscoff and banana French toast is proof that a high-protein breakfast doesn’t have to feel boring. With a combination of egg, 5% fat Greek yogurt, and a slice of seeded sourdough, this dish delivers around 22g of protein while still tasting like a proper sweet treat.

Ingredients

For the French toast

• 1 slice bread (we used Jason’s Grains & Seeds sourdough)

• 1 medium egg

• ½ teaspoon mixed spice (optional)

• A small amount of butter, for frying

For the topping

• 100g Greek yogurt (we used Fage 5%)

• 1 banana, sliced

• Small spoon of Biscoff spread, melted (approx 7g)

• 1 Biscoff biscuit, crumbled

• 3–4 pecans, chopped (optional)

How to make it

1. Crack the egg into a bowl and beat well. Add the mixed spice if using.

2. Dip the slice of sourdough into the egg mixture, coating both sides.

3. Heat a small amount of butter in a frying pan over medium-high heat.

4. Add the bread to the pan and cook until golden brown on both sides and cooked through.

5. Transfer the French toast to a plate.

6. Top with the Greek yogurt, followed by the sliced banana.

7. Drizzle over the melted Biscoff spread, then finish with the crumbled biscuit and chopped pecans if using.

Jason's Sourdough Grains & Seeds

FAGE Total 5% Greek Yogurt

Lotus Biscoff Spread

Lotus Biscoff Biscuits