AI-generated imageBanana-cinnamon wholegrain French toast
A two-serving breakfast of cooked-through egg-and-milk French toast topped with banana; 9 minutes prep and 14 minutes cooking.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands; whisk 100 g eggs, 100 ml milk and 1 g cinnamon in a shallow dish for 2 minutes. Slice 120 g banana 5 mm thick; wash hands after handling raw egg.
- 02
Dip each of 4 bread slices for about 5 seconds per side, then remove; over-soaking makes them tear. Discard leftover raw egg mixture.
- 03
Heat a nonstick pan over medium-low for 1 minute. Cook two slices in 5 ml oil 3 minutes per side; repeat with remaining two slices and 5 ml oil. Insert a food thermometer sideways into the soaked center and check the egg layer reaches at least 71°C; cook longer if needed. Color alone is insufficient.
- 04
Serve two slices per person with 60 g banana each. Edges should be lightly crisp with no runny raw egg mixture inside.
Before you cook
Allergens: wheat (bread), eggs, milk. Check labels. Wash utensils and hands after touching raw eggs; never taste raw batter. Verify egg-soaked center reaches at least 71°C. Refrigerate leftovers at or below 4°C within 2 hours, use within 3–4 days and reheat to 74°C.
Allergens: wheat, egg, milk
Image & source credits
AI-generated image.
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