Rustic Whole Grain Sourdough French Toast with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Rustic Whole Grain Sourdough French Toast with Berry Compote

YOUR SOLIN GENERATED RECIPE

Rustic Whole Grain Sourdough French Toast with Berry Compote

Enjoy a rustic twist on French toast using hearty whole grain sourdough, enriched with a protein-packed egg mixture and crowned with a luscious berry compote and a creamy spoon of nonfat Greek yogurt. A perfect balance of textures and flavors, this dish is equally satisfying for breakfast, lunch, or dinner.

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NUTRITION

482kcal
Protein
30.1g
Fat
7.2g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

100g Whole Grain Sourdough Bread

1 Whole Egg

2 Egg Whites

1/2 cup Nonfat Greek Yogurt

1/2 cup Mixed Berries

1 tsp Honey

1/2 tsp Cinnamon

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a shallow bowl, whisk together the whole egg, egg whites, and cinnamon until well combined.

  • 3

    Dip each slice of sourdough bread into the egg mixture, ensuring both sides are evenly soaked.

  • 4

    Place the soaked bread slices onto the preheated skillet and cook until golden brown on each side, about 2-3 minutes per side.

  • 5

    While the French toast is cooking, gently warm the mixed berries in a small saucepan over low heat for 3-4 minutes to create a light compote; add the honey and stir until combined.

  • 6

    Plate the French toast and top with the warm berry compote, then add a dollop of nonfat Greek yogurt on top for extra creaminess.

Rustic Whole Grain Sourdough French Toast with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Rustic Whole Grain Sourdough French Toast with Berry Compote

YOUR SOLIN GENERATED RECIPE

Rustic Whole Grain Sourdough French Toast with Berry Compote

Enjoy a rustic twist on French toast using hearty whole grain sourdough, enriched with a protein-packed egg mixture and crowned with a luscious berry compote and a creamy spoon of nonfat Greek yogurt. A perfect balance of textures and flavors, this dish is equally satisfying for breakfast, lunch, or dinner.

NUTRITION

482kcal
Protein
30.1g
Fat
7.2g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

100g Whole Grain Sourdough Bread

1 Whole Egg

2 Egg Whites

1/2 cup Nonfat Greek Yogurt

1/2 cup Mixed Berries

1 tsp Honey

1/2 tsp Cinnamon

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a shallow bowl, whisk together the whole egg, egg whites, and cinnamon until well combined.

  • 3

    Dip each slice of sourdough bread into the egg mixture, ensuring both sides are evenly soaked.

  • 4

    Place the soaked bread slices onto the preheated skillet and cook until golden brown on each side, about 2-3 minutes per side.

  • 5

    While the French toast is cooking, gently warm the mixed berries in a small saucepan over low heat for 3-4 minutes to create a light compote; add the honey and stir until combined.

  • 6

    Plate the French toast and top with the warm berry compote, then add a dollop of nonfat Greek yogurt on top for extra creaminess.