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Crispy Cinnamon French Toast

Crispy Cinnamon French Toast

Corn flakes add the crunch to this recipe. Try it as a special weekend breakfast, or for a snack or meal when you're in a breakfast food mood.

Servings: 2

Equipment: stove, non-stick pan, medium-sized bowl wide enough for a slice of bread to lay flat in it

How long does it take?

20 minutes

What's in it?

4 slices cinnamon-raisin bread
2 large eggs
1/4 cup skim (nonfat) milk
1/2 teaspoon cinnamon
1/4 cup corn flakes
1 teaspoon butter
2 Tablespoons maple syrup or honey
1/4 cup strawberries, sliced and washed

How to make it:

Step 1: Separate the eggs.
You only use the egg whites for this recipe so you need to separate the yolks from the whites. To separate eggs, gently crack along the widest part of the egg (you don't need to be exact here), and gently open the shell creating two little "bowls." One of these little bowls will hold the yellow yolk. Gently pour the yolk into the other "bowl," allowing the egg white to fall into the medium-sized bowl. Discard the shell but use the egg yolk as a healthy treat for your dog or your hair.

Step 2: Prepare the egg mixture.
Whisk together the egg whites and milk. Add the cinnamon.

Step 3: Crunch those corn flakes.
Crunch the corn flakes with your hands, letting the flakes fall right into the egg mixture.

Step 4: Preheat the pan.
Place the non-stick pan over medium-high heat. Add half of the butter and let it melt to coat the pan. Don't let it get brown or burn.

Step 5: Prepare the bread.
Place one slice of bread into the egg mixture. Let it absorb the liquid for about 10 seconds and then flip it over.

Step 6: Cook the French toast.
Once the bread is covered with the egg mixture on both sides, place it in the hot pan. Now you can dip the second slice of bread as you did the first. Flip the French toast in the pan when it is slightly brown, about 2 minutes per side. Add a bit of butter to the pan for each piece of French toast you cook.

Step 7: Eat up!
Place two slices of warm French toast on a plate. Top it with maple syrup or honey, and strawberries or other fresh fruit.

Nutrition breakdown:

Calories 241, Protein 9 g, Carbohydrate 43 g, Fat 4 g (2 g saturated fat), Sodium 595 mg, Riboflavin (31% of RDA), Vitamin A 135 IU (17% of RDA), Iron 2 mg (12% of RDA)

What's in it for you?

Why separate the egg yolk from the white? Because the yolk is where the fat is. Lose the yolk, and egg whites are a super protein. Keep in mind that egg yolks contain lots of healthy fat-soluble vitamins, so a yolk from time to time is a healthy choice.

Chef's tip:

Separating egg yolks isn't just for skimming fat. Egg whites act very differently without the yolk, and can be whipped into meringues and other fluffy concoctions.

Don't like the idea of tossing egg yolks out? You can add a little food coloring to egg yolks and use them as paints. Egg yolks also make a great hair conditioner. If you're feeling the need for a little TLC, give yourself a natural facial: Mix the egg yolk with a little lemon juice and yogurt and then slather it on your face and neck.

Last Modified Date: 10/20/2000