French Toast
Serves 4
4 large eggs; 2 tblspn banana or pineapple or sweet potato
or carrot or butternut squash puree, or canned pumpkin; ¼ tsp cinnamon; 4
slices whole-wheat bread; nonstick cooking spray; 2 tspn trans-fat-free soft
tub margarine spread; pure maple syrup, confectioners’ sugar or fresh fruit,
for serving; flaxseed meal (optional)
1. In a shallow bowl, whisk the eggs, puree, and cinnamon.
Add the bread slices and turn them in the mixture to soak for 30 seconds to 1
minute (any longer and the bread will get soggy)
2. Coat a nonstick griddle or large nonstick skillet with
cookery spray and set it over medium-high heat. When the pan is hot, add the
margarine. When the margarine sizzles, add the soaked bread slices (sprinkle
with flaxseed if you like) and cook until golden brown on the outside, 2 to 3
minutes per side. Serve warm with syrup, confectioners’ sugar, or fruit.
I made
a kiwi fruit and pineapple puree to add to the egg mix, and served the fried
toast with fresh fruit and maple syrup. A delicious, nutritious breakfast! Anne
No comments:
Post a Comment