Coconut milk and banana lend a tropical flavor to this filling one-dish breakfast meal. To lower the fat content, we've reduced the number of whole eggs and replaced them with egg substitute.
Oxmoor House JANUARY 2008
Combine first 6 ingredients in a large bowl, stirring well with a whisk.
Heat a large nonstick skillet or griddle over medium heat. Coat pan with cooking spray. Dip 4 bread slices (twice on each side) in egg mixture. Cook 2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining bread and egg mixture. Serve with banana slices and, if desired, syrup.
Go to Full Version of