Winter provided several inches of wonderland and, today, “The H Word” provides the right breakfast to enjoy the scenery from the comfort of your kitchen.
Show host Mary Ann Suprenant’s Breakfast Overlooking a Winter Wonderland is a quick and easy adaptation of a classic morning comfort food — French toast — combining egg whites, whole-grain bread, almonds and crushed corn flakes.
You wouldn’t top something this good with plain old syrup, so Mary Ann offers up a warm compote of honey, cranberries and dried apricots. Whip it up in the 10 minutes the bread-and-egg mixture bakes in the oven.
You can take part in “The H Word” and see the video demonstrating this recipe by going to healthyrockford.com/thehword and clicking on the appropriate links. You can also leave your comments and recipes, download recipes, read blogs or contact the staff.
Then, become a fan at facebook.com/hword for more tips and updates on future shows.
Breakfast Overlooking a Winter Wonderland
1 egg
3 egg whites
3/4 C almond milk
2 t cinnamon
1/4 t nutmeg
Sprinkle of salt
2 1/2 C cornflake crumbs
2/3 C sliced crushed almonds
1/2 T butter
1 loaf grain bread
Compote: Combine in small saucepan over low heat and stir occasionally: 1/2 C honey, 1 C cranberries, 1/2 C dried apricots, 1/3 C water, 1 t cinnamon.
French Toast: Preheat oven to 350. Whisk egg with egg whites, milk, spices. Combine cornflakes and almonds in another dish. Melt butter in skillet. Dip slices of bread in egg mixture, turn to coat. Dip in cornflake mixture, turn to coat. Place in skillet, cook each side, transfer to baking sheet. Repeat with all slices of bread. Bake 10 minutes. Serve with warm compote.
Photos
Stories
