French Toast- oui oui!!

STOP WITH THE BOREDOM!  Healthy isn’t boring!!!  I am alllllll about some options!!

This morning, I set out to eat 2 whole wheat toast, all my eggs plus fruit, so in order to do this and make a dish…yup, you guessed it.  The idea behind this dish.

Serves 1.  (approx. 18g protein, 35g carbs)


French Toast

  • 2 slices of whole wheat bread (don’t use the really soft fluffy kind, try to use bread that’s a few days old…even almost stale is good!)
  • 1 whole egg, 4 egg whites (yes…that’s 5 eggs, but 4 of them are whites only)
  • cinnamon and pumpkin pie spice (optional…but gives it some pep)
  • 1 package of Stevia (or your choice of sweetener)
  • PAM

Blueberry Syrup

  • 2 tablespoon Sugar Free Syrup (or seriously…you can leave this ingredient out!)
  • 1/2 cup fresh blueberries (wash please)
  • 1 package of Stevia (or your choice of sweetener)


In a flat bowl or casserole dish, combine eggs and cinnamon and whisk thoroughly with a fork.  I do not tell you how much cinnamon and pumpkin pie spice to use because it’s really up to a person’s taste.  I looooove cinnamon, so I give it a good few shakes!

Right before you are ready to cook, place each slice of bread in the egg mixture and flip.

In a skillet (I like to use a small skillet, so I get those nice round formations)…spray with PAM and set over medium/high heat.  Place a slice on the skillet and pour a bit more egg mixture over the slice (trying to split the mixture in half).  When the eggs turn white and the edges start to brown, curl or get kind of crispy looking, flip.  If the heat is too high, turn it down.  You need to give it enough time to cook the egg that has soaked into the bread.  Once you flip, it should be nice and brown.  Cook and check the other side.  Once brown…it’s done.  Repeat for 2nd slice.

For the syrup, combine syrup, blueberries and stevia in a blender (or my handy dandy NINJA single serve cup) and blend till thoroughly mixed.

Set on a plate…and you’re done!

*For the syrup…you can pour over the toast, drizzle or just dip!  Either way…enjoy the ENTIRE amount!  It’s majority fruit…especially if you made it without the sugar free syrup*

**If you don’t like the idea of eating the extra egg on the edges of the french toast…simply divide your eggs in 1/2.  Use half for your french toast and the other 1/2 for a side of scrambled eggs.  Be sure to divide before you add your cinnamon, stevia and pumpkin spice.**

***Even easier, see last picture and check out 9/21/13 recipe… simply make your egg mixture and cook your eggs (flat and round and flip not scrambled)…then toast your bread.  Then layer and add some sugar free or light syrup… SO FAST and EASY!***

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