Love the holiday season. Busy with cleaning and decorating the house in anticipation of everyone coming home for the holidays (YEA). So this is why, in part,that I keep on hand convenience-type but healthy foods for a quick-to-pull-together meal. Not that French toast takes forever to make, but using Eggbeaters makes it healthy and super simple. And who needs frozen (with more fat and sodium) French toast?
Here is the scoop on Saturday morn French toast.
Key convenience ingredient – the Eggbeaters.
Heat nonstick skillet over medium-high heat. Pour Eggbeater cholesterol-free eggs into a pie plate. Mix with ground cinnamon. Dip cinnamon-raisin bread in the egg mixture – coating both sides. Place in skillet and cook for about 4 minutes on one side. Turn and cook on the other side until golden brown. While the French toast cooks in the skillet, heat up frozen raspberries in maple syrup for the topper. Delish breakfast, and then on to the to-do list, like play Christmas carols and decorate our tree!
And ta-dah, our Christmas tree:
Nutrition Note: Eggbeaters ARE real eggs that have the yolks removed to create a cholesterol-free, fat-free product. Many of my heart patients use this product. I like them because all you do is pour – it looks like a scrambled egg mixture. One-quarter cup equals one large egg. The iron and vitamin D that are in the yolk are added back into the Eggbeaters so you don’t miss anything except 200 milligrams of cholesterol per one yolk.
- 1/2 cup Eggbeaters
- 1/8-1/4 teaspoon ground cinnamon
- 4 slices cinnamon raisin bread (or bread of choice)
- 1/3-1/2 cup maple syrup (sugar-free if you have diabetes)
- 1/2 cup or more of raspberries (or desired berries)
- 1. Heat large nonstick skillet over medium-high heat.
- 2. Pour Eggbeaters and cinnamon into pie plate. Whisk together.
- 3. Dip each slice of bread into the egg mixture, coating both sides. Place in skillet.
- 4. Cook until browned, about 4 minutes. Flip each slice of French toast and cook the other side.
- 5. While, toast is cooking, pour syrup and raspberries into small saucepan. Heat over medium-high heat.
- 6. Serve 2 slices per person, with a big ladle of raspberry-maple syrup sauce over each serving.