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Maple Syrup French Toast with Greek Yoghurt and Homemade Strawberry Chia Jam

The ultimate indulgent weekend breakfast. Need I say more…?

SERVES 2

2 tbsp chia seeds

250g strawberries, hulled

2 tbsp maple syrup

1 free-range egg

50ml unsweetened almond milk

½ tsp ground cinnamon

½ tsp coconut oil

4 slices of sourdough or rye bread

2 tbsp Greek yoghurt

Begin by grinding the chia seeds in a small food processor for a few minutes until fine. Add the strawberries and 1 tablespoon of the maple syrup and blitz for a further minute.

Place a saucepan over a medium heat, add the strawberry mixture and cook for 5–7 minutes, until thickened and jammy, stirring often. Pour into a bowl and leave to cool.

Meanwhile, crack the egg into a large shallow bowl. Add the almond milk, cinnamon and remaining tablespoon of maple syrup and whisk.

Heat the coconut oil in a large non-stick frying pan over a medium-high heat until melted.

Coat each slice of bread on both sides in the egg mixture, then add to the pan; you may need to do this in batches. Cook for 1 minute on each side until golden and crispy, and serve topped with a spoonful of Greek yoghurt and the strawberry chia jam.