2 large eggs
1 egg white
1/3 cup low-fat milk
1/2 tsp poppy seeds
2 tsp grated lemon rind
6 slices whole-grain bread*, halved diagonally
Canola or coconut oil
In a large shallow dish combine the eggs, egg white, milk, poppy seeds, and lemon rind. Whisk mixture to combine.
Place the bread into the egg mixture in the dish, turn to coat both sides until egg mixture is absorbed.
Coat a large nonstick skillet with the oil and heat over medium heat. Cook a couple of bread slices at a time, turning only once. Cook approximately 2 to 3 minutes per side until lightly browned. Repeat until all the bread has been cooked.
Serve topped with sugar-free or low-sugar topping of your choice or top with fresh raspberries.
*Use your choice of whole-grain or other low carb bread. I suggest a serving of a protein item with this toast.
Yield: 4 servings