Yummy French Toast made with SWG Bread and a classic egg mixture adapted for BD.
1 egg, omega-3, cage-free, organic
1/2 tsp. vanilla extract, organic
1/2 tsp. spice, pumpkin pie, organic
1 tsp. coconut oil, raw, extra-virgin, organic
2 tbs. almond milk, unsweetened, organic
2 slc. sprouted whole grain bread, from organic grains
In a bowl with low sides beat together the eggs, milk, vanilla and pumpkin pie spice.
Prepare skillet by melting the coconut oil on medium heat (5-6 on numbered dial).
Dip individual slices of SWG Bread into the egg mixture allowing the bread to soak up the egg mixture for a few seconds.
Cook on skillet for 2-3 minutes on each side or until golden brown.
I like to cook the little bit of egg mixture that is left and place on top of my french toast.
This recipe tastes so great that I do not add anything, but I imagine that a Grade B real homemade maple syrup would also be quite the treat. Don't forget to add that count if you do add anything else to this recipe.