Ingredients
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3 eggs (or 3/4 cup Egg Beaters egg substitute)
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2 tablespoons skim milk
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2 slices Texas toast thick bread
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1/2 teaspoon cinnamon sugar
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2 tablespoons prepared topping (Pecan Praline Topping, warmed and with rum addition)
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2 tablespoons fat free whipped cream (cool-whip)
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1/4 teaspoon cocoa powder (or instant espresso granules)
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8 ounces coffee (or tea if that's their liking)
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1/2 banana, sliced thin
Instructions
- Mix egg and milk in a small shallow dish. Add bread slices, turning to coat. Set aside.
- Spray a skillet with nonstick cooking spray and over medium heat add soaked bread slices (reserve the egg mixture). Sprinkle half the cinnamon sugar over top. Cook 2-3 minutes or until lightly toasted.
- Turn bread over in skillet, sprinkle remaining cinnamon sugar over top, and cook 2-3 minutes more until underside is lightly browned.
- Flip bread over for 15 seconds to crisp the sugar, then remove onto a serving plate, offsetting the two slices. Keep warm.
- Spray skillet again with nonstick cooking spray and add the leftover egg/milk mixture. Scramble eggs with salt and pepper to taste and desired doneness. Place on a small serving plate.
- FOR THE FRENCH TOAST: gently spread 1 tbsp of the warmed pecan praline sauce onto each slice of toast. Scatter the banana slices over top and around the french toast. Place a dollop of whipped cream in the center of the overlapped, offset toasts. Dust lightly with cocoa powder.
- TO SERVE: Place the plate of french toast, the plate of eggs, coffee or tea, juice, morning paper, a rose, linen napkin, and utensils on a serving tray and serve it to your loved one in bed with a "Good Morning Beautiful" smile.