If you haven’t heard Mother’s Day is on Sunday. My mom isn’t the kind of women who likes to be fussed over. She much prefers to be the fussie. Seriously, walk into her house and she will not only offer you food but the glass vase you casually glanced at. I love her generous spirit and can’t wait to see her as a grandmother one day.
I created this Meyer Lemon French Toast with her in mind. She can’t resist anything breakfast related, especially when it is lemon flavored.
Unlike most versions of French toast, this recipe is pretty healthy. I added in collagen peptides to the egg base for an added kick of protein and amino acids. As well as sprouted whole wheat bread. Trust me though, you won’t miss a thing. It’s fluffy and light with a hint of lemon that pairs beautifully with fresh cut strawberries. Enjoy!
Meyer Lemon French Toast
Yield 2 servings
Fluffy french toast scented with lemon and topped with fresh whipped cream and strawberries.
5 pieces of sprouted whole grain braid
3 pasture raised eggs
1 scoop of vital proteins collagen peptides
1 teaspoon meyer lemon zest
1 tablespoon meyer lemon juice
1/3 cup almond milk
Top: Fresh cut strawberries and whipped cream
Whisk together eggs, collagen peptides, meyer lemon zest, lemon juice and almond milk. Soak bread in egg mixture.
Heat a skillet over medium heat. Add ghee or butter, tilt the pan left and right while it melts. Add egg-soaked bread to the hot skillet. Let cook for 2 minutes per side, or until golden brown. Continue with remaining pieces. Serve with fresh whipped cream and strawberries.