CHOCOLATE-DIPPED STRAWBERRY & NUT BUTTER-STUFFED FRENCH TOAST
You all deserve to see this breakfast recipe. And I hope you make it as soon as humanly possible. Is it dessert for breakfast? Why, yes. Yes, it is.
CHOCOLATE-DIPPED STRAWBERRY & NUT BUTTER STUFFED FRENCH TOAST
Ingredients: 1 tbsp. coconut oil, two slices of your favorite bread, 1 tbsp. Nutella, 1 tbsp. nut butter, 1/2 cup sliced strawberries, one egg beaten with a couple of tablespoons of milk and ground cinnamon, 1/4 cup broken pistachios, powdered sugar, or maple syrup to taste.
Serves 1-2. Make more if needed!
1. Make a sandwich with Nutella spread on one side and nut butter on the other.
2. Add sliced strawberries and sandwich the pieces together.
3. Heat coconut oil over medium-high heat on a non-stick skillet pan or griddle until spread out and glossy. Dip the sandwich in the beaten egg on both sides, then quickly transfer to the griddle. Fry until golden on both sides.
3. Slice diagonally into four triangles. Add to a plate, rain down some pistachios and powdered sugar.
Tip: Coconut oil is ideal for pancakes too. It has a high smoking point and gives a subtle nutty-sweet flavor.
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