2 Eggs
3 T. Coconut Cream*
4 slices Bread (Milton’s Healthy Whole Wheat)
1 teaspoon Vanilla
¼ teaspoon Cinnamon (optional)
3 T. virgin, organic Coconut Oil
Pure Maple Syrup
Fresh Fruit
*I purchase cans of coconut milk and place them it in refrigerator overnight to separate the water from the cream. The next morning I scoop the cream off the top and save the milk for other recipes. You may have the option to purchase pure coconut cream.
Beat egg, coconut cream, cinnamon, and vanilla together in a shallow bowl. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Place coconut oil a large skillet on medium high heat. Coconut oil will not burn. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
Serve hot with butter, maple syrup, and if available, fresh berries.