These were perfect for Easter weekend brunch! I made them on Saturday before we went to Jamie Oliver’s Fifteen pop-up bakery in Old Street to collect some hot cross buns.

Charles is obsessed with greek yoghurt, and it was so delish served with honey and pistachios.

Shopping list: 2 eggs, 1 banana, seeded wholemeal bread (a loaf that hasn’t been sliced yet), 150g raspberries, pistachios, greek yoghurt, honey, cinnamon, nutmeg.

The bread needs to be cut 2.5cm thick, and so it’s best to do this yourself rather than buy a pre-sliced loaf. I went for seeded wholemeal bread and it worked very well!

1. In a blender, blitz the eggs, banana, and a teaspoon of cinnamon and nutmeg. If you don’t have a blender, just mash up the banana with a fork and then whisk the ingredients together instead. Pour the mixture into a wide shallow bowl.

2. Cut your bread, and then cut a slit into each slice. Wiggle your knife inside to make a pocket (like a really thick pitta bread).

3. Stuff the raspberries inside of the pocket, but be careful so you don’t tear the bread. (Although I did tear the bread, and it wasn’t really the end of the world!)

4. Lay the pockets in the eggy mixture and gently squash the bread so it soaks up the eggs.

5. Place 1 teaspoon of coconut oil into a frying pan on a medium-low heat. Place the soaked pockets into the frying pan, and then pour the rest of the eggy mixture around the bread so that it makes a pancake layer.

6. Cook for 3-4 minutes and then flip over to cook for the same amount of time

7. Meanwhile, smash up a couple of handfuls of pistachios in a pestle and mortar. (I didn’t have a pestle and mortar so I used a small bowl and the bottom of a shot glass which worked very well…)

8. Serve the eggy bread with a dollop of yoghurt, a sprinkle of pistachios, a pinch of cinnamon, and a drizzle of honey!