| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Diabetic, Breakfast, Breads/bm |
8 |
Slices |
INGREDIENTS
| 2 |
|
Eggs; |
| 1/4 |
c |
Orange juice; |
| 1/4 |
ts |
Salt; |
| 1/2 |
c |
Cornflakes; crushed |
| 1/4 |
c |
Wheat germ; |
| 1/4 |
c |
Ground pecans; |
| 3 |
tb |
Margarine; |
| 8 |
sl |
Whole wheat bread; =OR=- |
| 8 |
sl |
French bread; |
INSTRUCTIONS
Beat the eggs, orange juice, and salt in a flat bowl with a fork or whisk
until blended. Mix the cornflakes, wheat germ, and nuts in a pie pan or
cake pan.
Heat the margarine in a large skillet. Dip bread slices into egg mixture
and then into cornflake mixture, coating both sides. Place in skillet as
many pieces as will fit comfortably in 1 layer (2 or 3 batches may be
needed).
Cook until brown on both sides, turning slices carefully with wide
spatula. Keep finished toast warm if cooking more batches.
Yield: 8 slices
Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat exchange;
1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g carbohydrate; 374
mg sodium; 66 mg cholesterol. Source: The Complete Diabetic Cookbook by PJ
Palumbo, MD and Joyce Daly Margie, MS. Posted by Dar Rains
Posted to MM-Recipes Digest V4 #060 by "Sean McCormick" <turtle@rttinc.com>
on Feb 28, 1997.
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