Name: Crispy Almond-Crusted PB&J French Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Whole Wheat Bread; 2 whole eggs + 1 egg white (set); 2 tbsp Almond Flour; 2 tbsp Peanut Butter; 1 tsp Grape Jelly; 2 tbsp Nonfat Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted PB&J French Toast

Experience a playful twist on the classic French toast with a crispy almond coating and a delicious PB&J finish. The lightly egg-soaked whole wheat bread, paired with a subtle almond crust, is generously crowned with creamy peanut butter, a hint of fruity jelly, and finished with a dollop of nonfat Greek yogurt for an extra protein punch. Enjoy this balanced, satisfying meal that’s beautifully crisp on the outside while tender and flavorful on the inside.

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NUTRITION

Protein

35.1g

Fat

34.5g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Wheat Bread

2 whole eggs + 1 egg white (set)

2 tbsp Almond Flour

2 tbsp Peanut Butter

1 tsp Grape Jelly

2 tbsp Nonfat Greek Yogurt

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PREPARATION

1
Prepare a shallow bowl and whisk together 2 whole eggs and 1 egg white until fully combined.
2
Dip the slice of whole wheat bread into the egg mixture, ensuring both sides are well-coated.
3
Lightly dredge the egg-soaked bread in almond flour, pressing gently to adhere a thin, crispy crust.
4
Heat a non-stick skillet over medium heat. Once hot, place the coated bread into the skillet and cook until golden brown on each side, about 2-3 minutes per side.
5
Remove the French toast from the skillet and spread a layer of peanut butter on the top surface.
6
Drizzle with grape jelly and finish by adding a dollop of nonfat Greek yogurt on top for extra creaminess and protein.
7
Serve immediately while warm and crispy.