Description
This healthy breakfast marries sweet in-season pears and crunchy pomegranate arils for a perfect (and easy) festive meal.
Ingredients
- 2 whole Eggs (or Sub 1/2 Cup Egg Whites For The 2 Eggs)
- ¼ cups Milk - Low Fat
- ½ teaspoons Cinnamon
- ½ teaspoons Vanilla Extract
- 6 slices Whole Wheat Artisan Bread
- 1 whole Ripe Pear, Cored And Sliced
- ½ cups Pomegranate Arils (seeds)
- 1 Tablespoon Agave Nectar
- Honey Or Maple Syrup For Topping (optional)
- 2 whole Eggs (or Sub 1/2 Cup Egg Whites For The 2 Eggs)
- ¼ cups Milk - Low Fat
- ½ teaspoons Cinnamon
- ½ teaspoons Vanilla Extract
- 6 slices Whole Wheat Artisan Bread
- 1 whole Ripe Pear, Cored And Sliced
- ½ cups Pomegranate Arils (seeds)
- 1 Tablespoon Agave Nectar
- Honey Or Maple Syrup For Topping (optional)
Preparation
In a shallow pan, whisk together eggs, milk, cinnamon and vanilla. Soak bread in a single layer in the egg mixture, turning once. Let bread stand in the egg mixture so the liquid is absorbed, about 2-3 minutes per side.
Spray a large fry pan (or griddle) with non-stick spray and heat over medium-high heat. Add bread slices to the pan in a single layer and cook until golden brown, approximately 3-4 minutes per side. Transfer to a warm platter and cover with aluminum foil. Repeat with remaining bread.
While bread is cooking prepare the pear and pomegranates. In a small saucepan on medium-low, combine pears, pomegranate arils (seeds) and agave and sauté until pears have softened (approximately 5 minutes).
Top French toast with sautéed pears and pomegranate and drizzle with honey, maple syrup or additional agave (if desired).
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