French toast traditionally is an unhealthy breakfast due to the number of eggs used to dip the bread, the excess oil or butter used to cook the toast and the overload of maple syrup, butter and/or whipped cream served alongside. I’m using an egg substitute that’s made primarily with 80 % egg whites and 20% egg yolks. This saves calories, fat and cholesterol. One egg-substitute brand is Break Free, which is available in major supermarkets in the egg section.
1. Whisk together the egg substitute, egg whites, milk, cinnamon and vanilla in a shallow bowl until well blended.
2. Lightly coat a large nonstick skillet with cooking spray and place over medium heat.
3. Dip a piece of bread into the egg mixture, making sure both sides are moistened. (Don’t leave the bread in the mixture for too long or the bread will fall apart.) Cook 2 pieces at a time, browning each side for about 2 minutes. Repeat with the remaining slices of bread.
4. Meanwhile, in a small nonstick skillet lightly coated with cooking spray, add the oil, brown sugar and banana slices. Saute for 1 to 2 minutes, or until bananas are just browned and softened. Keep warm. Divide the bananas over warm French toast and serve with maple syrup if desired.
1/2 cup egg substitute (or 2 large eggs)
3 egg whites
1/3 cup low-fat milk
1 tsp cinnamon
1 tsp vanilla extract
4 slices multigrain bread
2 Tbsp maple syrup (more to serve)
1 tsp vegetable oil
2 Tbsp brown sugar
1 large banana, sliced
Nutritional Analysis per Serving
Protein 12 g
Fat 4.5 g
Saturated Fat 0.6 g
Carbohydrates 44 g
Cholesterol 2 mg
Sodium 259 mg
Fiber 3.4 g
Prep Time: 10 minutes
Cook Time: 5 minutes
Nutrition Watch: Egg substitute is a good alternative for those who are watching their cholesterol. This product is very low in cholesterol and calories, and high in iron, phosphorous, riboflavin and zinc. It is a very good source of vitamin B5 and selenium.