This recipe has Calories as 72.8%, Fat (total lipid) as 55.7%, Sodium as 54.0% and Sugar as 54.6% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.7% of RDA
• Calories: 72.8% of RDA
• Carbs: 20.1% of RDA
• Fat (total lipid): 55.7% of RDA
• Fiber: 13.0% of RDA
• Fructose: 7.0% of RDA
• Protein: 27.0% of RDA
• Sodium: 54.0% of RDA
• Sugar: 54.6% of RDA
• Vitamin A (IU): 27.7% of RDA
• Vitamin B6: 76.1% of RDA
• Vitamin C: 2.6% of RDA
• Iron: 12.7% of RDA
• Magnesium: 12.3% of RDA
• Manganese: 15.1% of RDA
• Niacin: 34.6% of RDA
• Potassium: 10.8% of RDA
• Zinc: 16.1% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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PREPARING FRENCH TOAST
Melt 1/2 tbsp butter in a large skillet or on a griddle.
Whisk together 2 eggs, milk, pinch of salt, honey, vanilla, and cinnamon in a flat-bottomed pie plate or baking dish.
Place bread slices, one or two at a time, into the egg mixture and flip to make sure both sides of bread are well-coated.
Place bread slices in skillet or on griddle and cook until golden brown on each side, about 2-3 minutes.
PREPARING THE SCRAMBLED EGGS
Melt 1 tbsp butter in a medium non-stick pan over medium-low heat.
Crack 8 eggs into a bowl, add a pinch of salt and whisk until well blended.
When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking.
Give a final stir and serve immediately.
PREPARING THE MUSHROOMS
In a frying pan, over medium-high heat, lightly coat the bottom with olive oil.
Add the mushrooms and sauté until softened, about 5-7 minutes.
Place 1-2 slices of french toast on a plate. Top with scrambled eggs, add a spoonful of mushrooms, and sprinkle with freshly chopped basil.
NOTES, TIPS, TRICKS, HINTS, ETC:
For the french toast, if you leave your bread in the mixture for an extended amount of time, it will absorb more liquid and take longer to cook through.
Keep french toast warm in oven until ready to serve, but no longer than about 30 minutes.
For eggs: It’s pretty common to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.
Using a silicone spatula for the eggs works the very best. The flexibility lets you swirl and sweep the eggs easily as they cook.
The trick to creamy scrambled eggs is most definitely low heat. Making scrambled eggs over high heat kills them — they become dry and tasteless. Scrambled eggs are all about cooking low and slow — that’s how you can achieve creamy eggs.
Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. You want to take the pan off of the heat before your eggs have finished cooking. The eggs should look softly set and slightly runny in places. Even though you’ve taken the pan off the heat, the eggs will still continue to cook (that’s carryover cooking).
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 30.4 g
Carbohydrates 55.4 g
Iron 2.40 mg
Fiber 3.64 g
Calcium 67.3 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.