Last night my 2 year old asked me for French Toast. Clearly I was happy to accommodate him. I think we’ve both been on a French Toast kick since I made Peaches and Cream French Toast this past weekend.
But of course, I had to go over and beyond the basic French toast. I absolutely had to make my boys PB&J Oozers! And then mommy needed a grown up savory treat for brinner. What better choice for me than the Sun-dried Tomato Bread I made in my bread-maker earlier in the week to make Sun-Dried Tomato French Toast with Mozzarella, Egg, and Basil.
First off, I whipped up some milk and egg for dipping some whole wheat bread for the boys. I spread each slice of their breads with a half tablespoon of creamy peanut butter and added a dollop of strawberry jelly. Then I sandwiched them between my circle sandwich pocket press.
I set those pockets aside and dipped my sun-dried tomato bread real quick in the egg dip. Then I sprayed my non-stick griddle with coconut cooking spray and placed my breads on it to brown.
I then added a tablespoon of sugar to the remaining egg dip and quickly soaked each PB&J pocket to coat.
Then I placed them on the prepped griddle.
Then I broke 2 eggs on the griddle for my sandwich. I love my eggs over medium!
After flipping my pockets and sun-dried tomato bread
to brown evenly on each side, I carefully flipped my eggs too.
And pulled some mozzarella cheese from the fridge. An ounce sliced would do. Oh, and some dried basil.
The boys loved their PB&J Oozers dusted with powdered sugar.
And I enjoyed my Sun-Dried Tomato French Toast topped with Mozzarella, Egg and Basil. I almost felt bad that there wasn’t anymore to share with my husband when he came from work. I said almost.
Sun-Dried Tomato French Toast with Mozzarella, Egg, and Basil
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Number of servings: 4
Per Serving 439 calories
Fat 21 g
Carbs 32 g
Protein 29 g
Weight Watchers PointsPlus®: 11
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 8 slices sun-dried tomato bread
- 10 eggs
- 1/2 cup low fat milk
- 4 oz part skim mozzarella cheese, sliced
- 1 tsp dried basil
- 8 sprays coconut cooking spray
- Whisk together 2 eggs and 1/2 cup milk.
- Dip each slice of bread in egg dip.
- Brown bread slices on griddle sprayed with cooking spray over medium heat, about 3 minutes each side.
- Meanwhile cook eggs on griddle sprayed with cooking spray. Cook to your liking, over easy, medium, scramble or sunny side up.
- Remove bread from griddle.
- Top each slice with 1/2 ounce mozzarella cheese and 1 egg.
- Sprinkle with pinch basil.
How do you like your French Toast sandwich?
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