NUTRITION

SERVINGS

INGREDIENTS

1 slice Brioche bread

1 large Egg

0.5 cup Egg whites

20 gram Unflavored collagen peptides

0.25 cup Unsweetened almond milk

0.5 tsp Ground cinnamon

0.5 tsp Vanilla extract

1 tsp Ghee

0.5 cup Mixed berries

0.5 cup Non-fat Greek yogurt

1 tsp Maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

  In a shallow dish, whisk together the whole egg, egg whites, collagen peptides, almond milk, cinnamon, vanilla, and sea salt until the collagen is fully dissolved and the mixture is frothy.

• 2

  Place the brioche slice into the custard mixture, allowing it to soak for 2 minutes per side until the liquid is mostly absorbed.

• 3

  While the bread soaks, place the mixed berries and maple syrup in a small saucepan over medium-low heat. Simmer for 5-7 minutes, mashing slightly, until the berries break down into a thick, jam-like compote.

• 4

  Heat a non-stick skillet over medium heat and add the ghee, swirling to coat the pan.

• 5

  Place the soaked brioche in the skillet and cook for 3-4 minutes per side until the exterior is deeply golden brown and the center is cooked through.

• 6

  Transfer the French toast to a plate, top with the warm berry compote, and serve with a generous dollop of Greek yogurt on top.