Lemon Berry French Toast & Veggie Scramble

Lemon Berry French Toast & Veggie Scramble


French Toast:

– slices of multigrain bread
– eggs and egg whites
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp lemon extract (other flavors can be used)
– 1/2 tsp vanilla extract
– coconut oil

**nut butter (can be used to top finished french toast, if there is fat left from having used coconut oil)

Mixed Berry Reduction:

– your serving of strawberries, quartered
– your serving of blueberries
– 2 TBS water

Veggie Scramble:

– eggs, leftover from French Toast batter
– chopped veggies of choice
– salt
– pepper
– garlic powder
– crushed red pepper


To Make Reduction:

1) Place berries and water into small saucepan, over medium heat.

2) Cook for 6-8 minutes, stirring occasionally. The berries will be done cooking once they have released some juices, and have broken down.

3) Mash the berries using a fork or potato masher, until the reduction is mostly liquid, with some whole berry pieces mixed in.

(For a thicker reduction, mix in a slurry of 1 TBS, and 1 TBS cornstarch, at the end of the cooking process.)

4) Unused reduction can be saved and refrigerated for up to 3 days.

To Make French Toast:

1) Mix together eggs, extracts, and spices.

2) Melt coconut oil in a skillet over medium heat.

3) Soak each side of the bread slices for at least 30 seconds before beginning to cook.

4) Cook the slices for 3-4 minutes, each side, or until the egg on the surface has formed a brown crust.

5) Serve with berry reduction and optional nut butter.

To Make Veggie Scramble:

1) Saute veggies over medium heat, until softened and crispy, about 6-7 minutes.

2) Add in eggs and seasonings.

3) Cook, while stirring regularly, until eggs are cooked through.

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