Pecan French Toast with Maple Bananas

Sunday Breakfast Treat!

(Two servings)

 4 slices Whole Foods Organic Whole Wheat Bread

2 eggs

2 egg whites (or equivalent from carton of egg whites – which is what I use)

2 tbsp milk

1 cup pecans, crushed (I use a rolling pin on nuts in a plastic bag)

2 tbsp veg oil (not olive oil)

1 tbsp butter (plus more for table)

Mix eggs, egg whites and milk in shallow bowl.  Put crushed pecans in separate shallow bowl.  Heat large fry pan on medium high, add oil and 1 tbsp butter.  Dip bread in egg mix (both sides), then dip into pecans, and place carefully into hot oil/butter.  Reduce heat if needed to make sure you don’t burn the pecans.  Cooking time depends on your stove.  I cooked this about 3 minutes per side.  Remove to warmed plate.

Banana topping:

2 ripe bananas

2 tbsp butter

2 tbsp maple syrup

Immediately after cooking French toast, add two tbsp butter to pan, and add sliced bananas.  Toss and watch for when they start to soften and brown, about 1 minute.  Add 2 tbsp maple syrup (watch out – it can foam up and sizzle quite a bit).  Toss to coat and layer over French toast.  Serve immediately, with more maple syrup for table.


One Comment on “Pecan French Toast with Maple Bananas”

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