Ingredients
- 2 tbsp Butter
- 1 Egg beaten
- ¼ cup Milk
- 1 tsp Sugar
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 4 slices Texas toast or sliced bread of your choice, recommended 1/2 inch thick
- 6 oz Chicken sausage links sliced
- 2 tbsp Extra-virgin olive oil
- 8 Eggs
- 4 tbsp Maple syrup or more if desired
- 2 cups Raspberries (Check the Fall Fruit guide to substitute seasonal fruits)
Instructions
- Preheat the oven to 200°F. (If cooking multiple portions, work in batches and keep the cooked French toast warm in the oven until all are finished.)
- Preheat a non-stick pan or griddle over medium heat. Lightly grease the pan with butter.
- Mix the beaten egg, milk, sugar, vanilla and cinnamon in a shallow bowl. Dip the bread in egg mixture, turning to coat both sides evenly until the slices are moistened but not soggy. Cook bread slices in the pan or griddle until browned on both sides.
- In the same nonstick pan, brown the chicken sausage on both sides.
- Heat the oil in a non-stick pan over medium heat. Crack the eggs on a flat surface and then into the pan. Cook until the whites of the eggs start to firm up, about 3 to 4 minutes. Gently flip the eggs over using a spatula and cook for 30 seconds more.
- Serve the French toast with syrup, eggs and raspberries.
Nutrition
Calories: 582kcal | Carbohydrates: 43g | Protein: 23g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 415mg | Sodium: 845mg | Potassium: 292mg | Fiber: 5g | Sugar: 19g | Vitamin A: 907IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 9mg
French Toast
Ingredients
- 2 tbsp Butter
- 1 Egg beaten
- ¼ cup Milk
- 1 tsp Sugar
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 4 slices Texas toast or sliced bread of your choice, recommended 1/2 inch thick
- 6 oz Chicken sausage links sliced
- 2 tbsp Extra-virgin olive oil
- 8 Eggs
- 4 tbsp Maple syrup or more if desired
- 2 cups Raspberries (Check the Fall Fruit guide to substitute seasonal fruits)
Instructions
- Preheat the oven to 200°F. (If cooking multiple portions, work in batches and keep the cooked French toast warm in the oven until all are finished.)
- Preheat a non-stick pan or griddle over medium heat. Lightly grease the pan with butter.
- Mix the beaten egg, milk, sugar, vanilla and cinnamon in a shallow bowl. Dip the bread in egg mixture, turning to coat both sides evenly until the slices are moistened but not soggy. Cook bread slices in the pan or griddle until browned on both sides.
- In the same nonstick pan, brown the chicken sausage on both sides.
- Heat the oil in a non-stick pan over medium heat. Crack the eggs on a flat surface and then into the pan. Cook until the whites of the eggs start to firm up, about 3 to 4 minutes. Gently flip the eggs over using a spatula and cook for 30 seconds more.
- Serve the French toast with syrup, eggs and raspberries.
Nutrition
Calories: 582kcalCarbohydrates: 43gProtein: 23gFat: 36gSaturated Fat: 11gCholesterol: 415mgSodium: 845mgPotassium: 292mgFiber: 5gSugar: 19gVitamin A: 907IUVitamin C: 16mgCalcium: 113mgIron: 9mg
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