Breakfasts don’t have to be boring with this take on french toast that all the family will love. Guaranteed protein from the eggs, seeds, and fresh greek yoghurt, will keep you feeling fuller for longer and give essential energy for training sessions and school.
This is one of my kids’ favourite breakfasts. They pester me to make it for them every morning!
If making French Toast for more than 2 people don’t be chained to the frying pan! Grease 2 non-stick baking trays and preheat your (fan) oven to 190 degrees Celsius. After soaking the bread, place it onto the baking trays until the trays are covered and bake in the oven for 15-20 minutes. Serve as normal.
[recipe][recipe title=”Loaded French Toast” servings=”4″ time=”20 mins” difficulty=”easy”]
- 1 tablespoon cooking oil
- 5 medium eggs
- Thick slices of sourdough
- Pinch of salt & pepper
- Sunflower and pumpkin seeds
- Fresh berries
- Greek yoghurt
- Maple Syrup
Crack the eggs into a large, wide bowl, season with a pinch of salt and pepper. Whisk the eggs lightly with a fork so that the yolks and whites are combined.
Taking 1 piece of bread at a time, soak either side in the whisked eggs, so that the bread is covered in egg. Put the egg covered bread into the frying pan. Cook for about 90 seconds on each side or until the bread turns golden brown, then remove from the frying pan and put on a plate. Continue until all the bread soaked in egg is cooked.
While the frying pan is still on, toast the sunflower and pumpkin seeds in the pan on the heat so that they toast a little.
Top a slice of cooked eggy bread with a generous spoonful of greek yoghurt, fresh berries, toasted seeds, then drizzle a little maple syrup on top and serve. [/recipe]