Break­fast

co­conut and out french toast

donna hay - Fresh + Light - - Light Energy Bars -

For a sweet start to the day, this cafe - wor thy break­fast is our lighter spin on French toast. Fea­tur­ing nour­ish­ing eggs, sus­tain­ing oats and nat­u­ral sweet­en­ers, it’s our new favourite way of wak­ing up with eggs. co­conut and oat french toast

3 eggs

½ cup (125ml) co­conut milk

1 ta­ble­spoon maple syrup, plus ex­tra to serve 1 tea­spoon vanilla bean paste melted un­salted but­ter, for brush­ing

8 slices whole­meal baguette

½ cup (45g) rolled oats store-bought rasp­berry chia jam, rasp­ber­ries and

blue­ber­ries, to serve Place the eggs, co­conut milk, maple syrup and vanilla in a medium bowl and whisk to com­bine.

Heat a large non-stick fry­ing pan over medium heat and brush with the but­ter. Dip half the bread slices in the egg mix­ture, sprin­kle with oats and cook for 4 min­utes each side or un­til golden. Re­peat with the re­main­ing bread, egg mix­ture and oats. Di­vide the toast be­tween plates and top with jam and berries. Driz­zle with ex­tra maple syrup to serve. SERVES 4.

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