You will need a good non-stick frying pan to minimise the use of oil in this recipe. Less oil can be used than specified but the bread will not be as crispy. If you have stale bread, immerse it in some milk first to soften, before dipping into the egg mixture. Although this recipe contains much less fat than most other recipes for French toast, the level is still significant. Enjoy it occasionally, such as on weekends. It supplies a good amount of fibre and iron.
- 3 × 60 g free-range eggs
- 2 TBSP milk or soy milk
- Pinch of salt, optional
- 6 TBSP canola oil
- 6 slices soy and linseed bread
- Place eggs in a bowl and beat lightly with a fork. Add the milk and salt and blend.
- Add two teaspoons of oil to a non-stick frypan and heat.
- Dip a slice of bread in the egg mixture, covering both sides, and drain. Place in the hot oil on one side of the frypan. Repeat with a second slice, placing it on the other side of the pan.
- Cook the French toast for several minutes on medium-high heat, turning when the first side is golden brown.
- Repeat steps 2 to 4 with the remainder of the bread. Serve with tea.
Per serve: energy 1567 kJ (373 Cal); protein 21 g; fat 22 g; saturated fat 3 g; cholesterol 226 mg; carbohydrate 25 g; fibre 4 g; sodium 382 mg; calcium 50 mg; iron 3 mg