What's For Breakfast: Egg-White French Toast!

The best french toast I've ever had was not healthy and it wasn't made with egg whites. It was croissant french toast, doused in powdered sugar. The batter literally melted in your mouth, bringing a crisp outer layer with your first bite to the absolute warm, buttery perfection that awaited in the center. Needless to say, that was a rare but fantastic indulgence.

However, the first time I found egg-white french toast at a restaurant, I was ecstatic. Made with big, thick slices of greek bread, egg whites and cooking spray instead of oil or butter, it was surprisingly delicious.

Play around with this recipe. Don't want entirely egg white french toast? Use one or two whole eggs and the rest egg whites. Choose a multi-grain bread or brioche for a thick, indulgent slice. Add cinnamon or nutmeg for spice and instead of syrup, use honey or agave nectar. Skip the powdered sugar.

Egg-White French Toast

Ingredients

1/2 cup milk (lowfat, skim, whole or soy; though milk is traditionally used, you can also make french toast with just egg whites)

8 slices bread (play with different types of bread: french, greek, multigrain, ezekial, honey wheat, etc.)

1/4 teaspoon cinnamon

4 egg whites

1/2 teaspoon vanilla extract

In large bowl, beat the egg whites. Add milk, cinnamon and vanilla to egg whites and continue to beat. Dip the bread into the batter, until coated on both sides. Place bread in greased (with oil or cooking spray - skip the butter) and heated skillet. Let brown on each side. Turn often.  

Serve with fresh berries, or slather with natural peanut butter and sliced bananas for a delicious start to your day!