French Toast with Fruit Salad

Ingredients

• 2 eggs
• 1 kiwifruit
• 1 lime (For juicing over the fruit salad.)
• 1 orange (Segmented.)
• 16 oz strawberries (½ of a 16 oz package; tops trimmed and berries thinly sliced.)
• 4 slices whole grain bread
• 2 fl oz whole milk
• butter, unsalted (For cooking and topping; amount unspecified.)
• cinnamon, ground (Amount unspecified.)
• pure maple syrup (For drizzling; amount unspecified.)

Steps

1. 1

   Wash and dry all of the fresh produce.

2. 2

   Trim the strawberry tops, thinly slice the strawberries, and add them to a large bowl.

3. 3

   Using a knife, trim the ends from the kiwifruit and peel it. Slice the kiwi into pieces and add it to the bowl with the strawberries.

4. 4

   Slice a piece from both ends of the orange. Stand the orange flat on one end and slice away the peel from top to bottom, exposing the flesh. Cut the orange segments from between the membranes and add them to the bowl.

5. 5

   Juice the lime into the bowl with the fruit. Toss to combine, then set the fruit salad aside.

6. 6

   In a medium bowl, whisk together the eggs, whole milk, and ground cinnamon.

7. 7

   Preheat a large skillet over medium heat.

8. 8

   Once the skillet is hot, add unsalted butter and swirl the skillet to coat the bottom.

9. 9

   Dip each slice of bread into the egg batter, covering both sides.

10. 10

    Place the battered bread in the hot skillet and cook for 2–3 minutes per side, until each side is evenly browned. Work in batches if necessary.

11. 11

    Remove the French toast from the skillet and divide the slices among plates.

12. 12

    Top the French toast with butter and drizzle with pure maple syrup.

13. 13

    Serve the fruit salad on the side and enjoy.

Notes

The source does not specify amounts for the butter, cinnamon, or maple syrup. It also does not specify the skillet size beyond calling for a large skillet.

Nutrition per serving

• breakfast
• main
• vegetarian
• whole grain
• fruit
• pan-fried
• 20-minute meal