Strawberry Coconut English Muffin French Toast
We all know how much breakfast is the most important meal of the day, I wouldn’t even be able to tell you how many times in my life I have heard that over and over again. The truth of the matter is that sometimes breakfast just doesn’t seem to be on the agenda when life seems to be so rushed, either way breakfast is one meal we should be finding time to make room for.
Today I have a recipe that is equally delicious as it is healthy, and the time to make it takes about ten minutes at most. This means that if you have to get up ten minutes earlier in the morning to enjoy a good and well-balanced breakfast I am going to make it worth every minute for you.
I added strawberries for the topping on this french toast because they were very fresh and sweet, the ultimate perfect strawberries, but you can switch the fruit up for what ever is fresh and in season, also allowing room for change so when you do make this for breakfast it’s not always the same. You may actually see a few different posts for a little while with strawberries as an ingredient because I couldn’t help myself and bought two big packages of strawberries. They smelt so good I couldn’t walk away with just 1 package, than the entire time I was grocery shopping I was thinking about what I was going to make with the strawberries that I actually forgot a few things I needed, and ended up having to go for round two at the grocery store. Needless to say my son wasn’t too pleased with having to hang out at the grocery store two days in a row…..oups side tracked, it happens sometimes. Any way hope you give the strawberry coconut english muffin french toast a try, and stay tuned for future strawberry recipes.
- 1 whole wheat english muffin
- 3 tbsp. egg whites
- 2 tbsp. unsweetened coconut flakes
- 1 tbsp. organic brown sugar packed (for diabetic’s you can use stevia)
- ½ tsp. vanilla
- ¼ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- 1 tbsp. coconut milk
- 1-2 fresh strawberries
- 1-2 tbsp. pure maple syrup
- In a bowl combine egg whites, cinnamon, nutmeg, sugar and vanilla whisk to blend.
- Place coconut onto a plate
- Heat up a griddle on medium heat
- Split english muffin in half so you have 2 slices, dunk bot slices one at a time into the egg white mixture than press onto the plate with the coconut, coat both sides, so the coconut sticks to the english muffin
- Place the english muffin onto the heated griddle pan and brown on both sides about 2-3 minutes each side, remove from pan onto a plate and top with cut up strawberry, drizzle with a little maple syrup if you like and enjoy.