Name: Blueberry French Toast with Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 slice sprouted grain bread; 2 large raw eggs; 0.75 cup liquid egg whites; 0.5 cup raw blueberries; 0.5 cup nonfat Greek yogurt; 1 tsp ghee; 1 tsp maple syrup; 0.25 tsp ground cinnamon; 0.25 tsp vanilla extract; 0.13 tsp sea salt

Nutrition

Per serving

483 calories

Protein: 49g; 39% of calories
Carbs: 39g; 31% of calories
Fat: 16g; 29% of calories

Instructions

Prep 5 min · Cook 10 min

In a shallow bowl, whisk together 0.25 cup of the liquid egg whites, ground cinnamon, and vanilla extract.
Place the slice of sprouted grain bread into the mixture, allowing it to soak for 1 minute per side until the liquid is absorbed.
Heat a non-stick skillet over medium heat and add 0.5 tsp of ghee.
Place the soaked bread in the skillet and cook for 3-4 minutes per side until golden brown and slightly crisp.
While the toast cooks, whisk the 2 large eggs with the remaining 0.5 cup of liquid egg whites and sea salt in a small bowl.
Remove the French toast from the pan and set aside. Add the remaining 0.5 tsp of ghee to the same skillet.
Pour the egg mixture into the skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are soft and scrambled.
Plate the French toast topped with a dollop of Greek yogurt, fresh blueberries, and a drizzle of maple syrup, serving the scrambled eggs on the side.

Nutrition

Ingredients

Instructions

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