Calories: 490 Preparation: 10 mins Cooking: 10-12 mins Serves: 2
125ml/¼ pint milk
3 tbsp olive oil
½ clove crushed garlic
4 slices white bread
100g/4oz goat’s cheese (or camembert), thinly sliced
1 x 85g/3oz pack watercress
Salt and pepper
Beat together the egg and milk and season with salt and pepper. Put the oil and crushed garlic in a frying pan and heat gently. Quickly dip the bread into the egg mixture and fry in the hot garlicky oil on both sides until golden brown.
Place the eggy fried bread on a grill pan and cover with slices of the cheese. Grill under a low heat for 2-3 minutes until the cheese is bubbling and golden. Top two of the slices of bread with watercress and place the remaining two slices on top. Serve the sandwiches immediately with lots of coarse black pepper.
Fat: 30g Saturated Fat: 4g Carbohydrate: 39g Protein: 19g Fibre: 2g Salt: 2.25g