Everybody knows the first thing you do when the meteorologist calls for winter weather – like they are tonight and tomorrow – is to run to the grocery store (along with the rest of the city) to buy staples to get you through the storm.
The list of staples includes the obligatory milk, eggs and bread. The most popular thing to make with this combination of ingredients is of course French toast, which we can all agree is not the healthiest of breakfasts. We asked Café 3000 Chef Rob Newmeyer to help us make French toast that is a little better for you but still delicious.
This is the same recipe that will be featured tomorrow morning (January 14) in Café 3000 in celebration of this winter’s first frozen precipitation.
Thanks Chef Rob for the healthy inspiration!
H
ealthier French Toast
- 2 large egg whites
- 1 large egg
- 3/4 cup low-fat (1-percent) milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- 2 teaspoons butter or trans-fat-free margarine
- 8 slices firm whole-wheat bread
Beat the egg whites, egg, milk, salt, cinnamon, nutmeg and vanilla with a whisk until blended. In a nonstick skillet or a well-seasoned cast iron skillet, melt a teaspoon of butter or trans-fat-free margarine over medium heat.
Dip bread slices one at a time in the egg mixture, pressing the bread lightly to coat well on both sides. Place 1 to 2 slices into the skillet to cook until lightly browned. This will take about 3 to 4 minutes. Flip the toast and cook until lightly browned on the second side, again this will take about 3 to 4 minutes.
Cut strawberries and fresh blueberries make a nice healthy topping for French toast!
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