hump day treat: light(er) french toast

Peeps, I’m tired. Real tired. I’m in the middle of training for my new position with nola.com and it is AWESOME (truly), but there is a lot to absorb each day, and my full focus and attention is absolutely necessary.

Anyone else out there feeling nervous/excited/overwhelmed by a new job or venture? Is it zapping your energy the way a microwave zaps nutrients from food? Nerd analogy, I know, but that’s kind of how I feel right now. I was a nutritious vegetable filled with all sorts of good things, like a healthy immune system and bag-free under eyes. And now I’m in a microwave.

The upside? I’m going to come out all warm and melty and full of digital savvy that far surpasses the amount I have now, and I’m going to do it in less time than I would if I were in an oven (and by oven, I mean a not-so-digitally driven company). That’s the hope anyway. And it’s a pretty fantastic trade-off if you ask me.

So now that I’ve lengthily played out that metaphor, this week’s hump day treat is a light, but scrumptious French toast recipe. Even though you may be eating a lion’s share of Thanksgiving leftovers all weekend, you can maybe throw this dish into the rotation for breakfast.

For another healthy breakfast recipe, check out my oatmeal blueberry muffins.

I sincerely hope everyone has a wonderful Thanksgiving!

Ingredients

  • 1 egg
  • 1/4 cup and 1 tablespoon milk, divided
  • 3 tablespoons agave or honey, divided, plus more to serve (It’s equally delicious with either agave or honey)
  • 1/2 teaspoon vanilla
  • 1 tablespoon unsalted butter
  • 4 slices whole grain bread
  • 1/2 cup part-skim ricotta
  • 1/2 tablespoon lemon zest
  • Sliced fruit and berries (your preference) 

Directions

Serves 2

In a baking dish, whisk together the egg, 1/4 cup milk, 2 tablespoons of agave or honey, and vanilla, until well combined.

In a bowl, whisk together the ricotta, lemon zest, remaining tablespoon of milk and remaining tablespoon of agave or honey, until smooth. Chill until ready to serve.

Heat the butter in a large non-stick pan or griddle over medium heat.

Dredge the bread in the milk, one by one, on both sides. Add the bread to the pan and cook for 2-4 minutes on each side, or until golden.

To serve, sandwich a quarter of the ricotta between two slices of toast

Top with a dollop of ricotta and your preference of sliced fruit and strawberries. Drizzle with agave or honey to serve.

*Recipe adapted from The Fit Cook’s stuffed strawberry French toast.

Quote of the day:  

“Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.” –Erma Bombeck