French Toast Sandwich

INGREDIENTS

2    large eggs

¼   cup low fat (2%) milk

½   teaspoon ground cinnamon

2    teaspoons vanilla extract

4    slices bread of your choice

      filling*

METHOD

Prepare a stove-top grill or large skillet with a little olive oil or cooking spray. In a medium bowl, whisk together the eggs, milk, cinnamon and vanilla and then pour this into a pie plate or other large flat bowl. Heat the skillet or grill over medium-high heat. Place each slice of bread into the pie plate and allow it to absorb some of the liquid then put the bread, wet side down, onto the grill or skillet. Cook for 3 to 4 minutes until browned and remove.

Place the filling on the cooked side of 2 of the pieces of bread, dip the uncooked side into the pie plate and put onto the grill. Dip the uncooked side of the other 2 slices of bread into the pie plate absorbing the last of the liquid and then put them on top of the ones on the grill, cooked side down

Cook the sandwiches for 3 to 4 minutes until well browned and carefully turn them over to cook the other side, again for 3 to 4 minutes. Remove from the grill, slice in half diagonally and serve.

*FILLING The original recipe called for an almond butter (2 Tbsp) maple syrup (4 Tbsp) and sliced banana filling, with the butter and syrup mixed and applied first. Not having a banana around, I decided to use a peanut butter and honey mixture for the filling, 2 tablespoons each, mixed. It worked well, but feel free to make up your own.

Adapted from a recipe in Cooking Light magazine