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.

Recipe by Oxmoor House January 2008

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Recipe Summary

Yield:
4 servings (serving size: 2 slices toast and 1/4 banana)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl, stirring well with a whisk.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

231 calories; fat 5.8g; saturated fat 2.5g; protein 15.3g; carbohydrates 43.3g; cholesterol 54mg; iron 3.9mg; sodium 494mg; calories from fat 23%; fiber 11g; calcium 321mg.
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