YOUR SOLIN GENERATED RECIPE
Classic Vanilla Bean French Toast
Thick-cut sprouted bread soaked in a fragrant vanilla bean custard and griddled until golden-brown, served with a velvety dollop of protein-rich Greek yogurt.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
2 slices sprouted grain bread
0.25 cup unsweetened almond milk
1 tsp vanilla bean paste
0.5 tsp ground cinnamon
1 tsp ghee
0.5 cup non-fat plain Greek yogurt
0.25 cup fresh raspberries
0.13 tsp sea salt
PREPARATION
In a shallow wide-bottomed bowl, whisk together the large eggs, liquid egg whites, almond milk, vanilla bean paste, ground cinnamon, and sea salt until the mixture is completely smooth and the vanilla beans are evenly distributed.
Place the slices of sprouted grain bread into the custard mixture, allowing them to soak for approximately 2 minutes per side so the liquid penetrates the dense crumb of the bread.
Heat a large non-stick skillet or griddle over medium heat and add the ghee, swirling it around to ensure the surface is well-coated.
Carefully lift the soaked bread slices from the custard, letting any excess drip off, and place them onto the hot skillet.
Cook the French toast for 3 to 4 minutes on the first side until a deep golden-brown crust forms, then flip and cook for another 3 minutes on the second side.
Transfer the French toast to a plate and top with a generous dollop of non-fat plain Greek yogurt and the fresh raspberries before serving immediately.