Make your favourite breakfast a complete and nutritious meal that will sustain you until the next meal! Not only is this recipe suitable for vegetarians, it is also super simple and quick to make.
- 1 egg
- 180 mL (¾ cup) liquid egg whites (or the whites of 6 large eggs)
- 5 mL (1 teaspoon) vanilla extract
- 7.5 mL (½ tablespoon) maple syrup
- 125 mL (½ cup) unsweetened vanilla almond drink
- 4 slices of Bon Matin Michelin Protein Bread *
For the strawberry puree:
- 375 mL (1 ½ cups) whole strawberries, fresh or frozen *
- 30 mL (2 tablespoons) hulled hemp seeds
You can use a different bread, but the nutritional values will change slightly. For reference, each slice of the suggested bread contains 105 calories, 7 g of protein and 1.5 g of fibre.
Other berries of choice (raspberries, blackberries, blueberries, etc.) can be substituted for the strawberries.
- In a soup plate, whisk together egg, egg whites, vanilla extract and maple syrup.
- Dip bread slices in the mixture, letting them soak in. Place the slices on a plate while waiting to cook them.
- In a small saucepan over medium-low heat, cook the strawberries until they’ve broken down and thickened. Mash them with a fork, about 10 minutes (see note).
- Meanwhile, spray a large non-stick skillet with oil over medium heat. Cook soaked bread slices 2 minutes on each side, turning with a spatula.
- Stir hemp seeds into strawberry mixture. Mix well.
- Serve French toast with strawberry puree on top.
To speed up the process, you can also heat the strawberries in the microwave for 2 to 5 minutes, until they mash well with a fork. Mash the strawberries until pureed.
Nutritional Information (per 2-slice serving):
Calories 400 kcal
Fat 9 g
Carbohydrates 48 g
Fibre 8 g
Protein 32 g
Sodium 530 mg
Can be kept for 5 days in the refrigerator. French toast alone can be frozen for 3 months. Strawberry puree does not freeze.