Tuesday, October 7, 2008

Breakfast

;I am a huge fan of eating breakfast. Honestly, it's the only way to start the day! Too often though it's only a bowl of cereal for me (though it's good cereal... organic even!), but when I get the chance to have a hot, hearty meal in the morning I turn to my good friend French toast to help me out. Seeing as the temps are starting to slide closer and closer to 0°C around here, I'm thinking that this may just be appearing more and more on my morning routine!

Personally, if it's gotta keep me filled up for a while, French toast just isn't right unless it's on a good, hearty multigrain bread. Challah and brioche have their places too, but I need a fibre-filled carb to start the day! And like you can see in the photo, I prefer jam (or cranberry sauce!) on my French toast rather than your traditional syrup. Yeah, I'm weird... who isnt? The one I used this morning is my strawberry-rhubarb jam that I wrote about over a year ago. It's delicious!

I also use an egg substitute in my French toast because the fat in the egg yolks upsets my constitution, but you can also use 2 whole eggs or 4 egg whites instead.

Autumn Spice French Toast
Serves 1
100mL Egg Creations egg substitute
3 tbsp water
1/2 tbsp pumpkin pie spice
1/2 tsp maple extract
1/2 tbsp brown sugar
2 slices multigrain bread, slightly dried out if possible
  1. Preheat a non-stick frying pan over medium heat.
  2. Whisk together egg substitute, water, spice, extract and sugar in a shallow dish.
  3. Dip the bread, one slice at a time, into the egg mixture, coating it thoroughly and allowing it to soak slightly into the bread.
  4. Fry toast in a spray of PAM (or similar) until the egg mixture is cooked - about 2-3 minutes a side.
  5. Serve immediately with maple syrup, jam or honey!

Amount Per Serving
Calories: 205.9
Total Fat: 2.2 g
Cholesterol: 0.0 mg
Sodium: 415.9 mg
Total Carbs: 30.8 g
Dietary Fiber: 5.3 g
Protein: 15.2 g