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French Toast

I know, I know, everyone already knows how to make French toast. But this one is for the “formerly fat” part of the blog because… well, you’ll see,¬† just trust me. I made some of cream of spinach soup recently (more for the “fat” part!) and when I was separating the eggs one of the yolks broke and fell into the bowl with the whites. I was in a rush, so I just moved on to a new egg and threw the covered bowl of whites into the fridge for later.

Well, now it’s later and I was having trouble figuring out what to do with 4 egg whites and one whole egg that were mixed up together. None of my egg white only recipes were possible because of that darn broken yolk contaminating everything. I had to figure out what to do with them so they wouldn’t go to waste and I’d resigned myself to an egg white(-ish) omelette for lunch until I pulled out the obligatory bread to put in the toaster oven. Then it hit me: French toast.

This is one area where you can definitely cut down on the fat and calories in a dish without losing flavor at all. 4 eggs have 286 calories and 19.9 grams of fat. 4 egg whites, on the other hand, have 69 calories and 0.2 grams of fat and still has 14.4 grams of protein. Not to shabby. The best part is that I threw it all together in about 5 minutes and it was a delicious and filling lunch I don’t have to worry too much about. It would make a yummy breakfast too, of course!

French Toast

2 slices of bread
4 egg whites
2 tbsp milk
1 tsp vanilla extract
1/2 tsp cinnamon
butter to grease the pan
maple syrup and/or powdered sugar for serving

In a wide flat bowl scramble the egg whites, milk, vanilla, and cinnamon together.

Turn the heat on medium under a small frying pan and add a small pat of butter to melt.

Soak one slice of bread in the egg mixture at a time, flipping to ensure even coverage of the egg mixtur

When the pan is hot place each slice of bread¬† in. Monitor the bread closely to make sure it doesn’t burn. You want to cook this over a medium heat so that they egg that has been absorbed into the middle of the bread cooks through. If your heat is too high the egg on the outside will cook and brown and the inside will stay uncooked.

When the bread has puffed up, is springy to the touch, and is golden brown on each side remove to plate. Serve with butter, maple syrup, and/or powdered sugar.