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15M Total Time
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10M Prep Time
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4 Ingredients
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2 Servings
Directions
BEAT eggs and milk in shallow dish until blended. SOAK one bread slice at a time in egg mixture, turning once; DIP each slice into peanuts to coat both sides.
COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot. PLACE two bread slices in skillet. COOK over medium to medium-low heat until golden brown and no visible liquid egg remains, 2 to 3 minutes per side. ADJUST heat as necessary so that peanuts do not burn.
CLEAN skillet with a paper towel. REPEAT to cook remaining bread.
SERVE with fruit if desired.
Ingredients
- 2 large EGGS
- 3 Tbsp. milk
- 4 slices day-old bread
- 1/2 cup finely chopped peanuts
Tips
Chopped pecans can be substituted for the peanuts.
This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.
Per serving: 1/2 of recipe
- Calories 450
- Total fat 26 g
- Saturated fat 6 g
- Polyunsaturated fat 7 g
- Monounsaturated fat 12 g
- Cholesterol 188 mg
- Sodium 470 mg
- Carbohydrates 35 g
- Fiber 5 g
- Sugar 6 g
- Protein 22 g
- Vitamin A 91 mcg
- Vitamin D 1 mcg
- Folate 130 mcg
- Choline 178 mg
- Calcium 156 mg
- Iron 3 mg
- Potassium 431 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.