Directions:
- Crack the egg into a medium-size bowl and beat well. Then mix in the milk and vanilla extract.
- Put the margarine in a frying pan. Heat the pan on the stovetop on medium heat. It's hot enough when the margarine starts to bubble.
- Dunk each piece of bread in the egg mixture. Make sure the bread is totally covered.
- Cook the bread in the frying pan on low heat until the underside is light brown (about 5 minutes).
- Use a spatula to flip the bread over, and cook again for another 5 minutes.
- Use the spatula to transfer the French toast to a plate.
- Serving size: 1 slice
- Nutritional analysis (per serving):
- 162 calories
- 6 g protein
- 9 g fat
- 13 g carbohydrate
- 0 g fiber
- 107 mg cholesterol
- 218 mg sodium
- 80 mg calcium
- 1.1 mg iron
- Suggestion:
- Eat your French toast with powdered sugar, cinnamon, maple syrup, jelly, or fruit on top.
- To add fiber use whole grain bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.78 Kcal (669 kJ) | ||
| Calories from fat | 76.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 13% | |
|---|---|---|---|
| Cholesterol | 82.45mg | 27% | |
| Sodium | 178.1mg | 7% | |
| Potassium | 115.16mg | 2% | |
| Total Carbs | 14.16g | 5% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 6.86g | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 241.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 181.88 Kcal (761 kJ) | ||
| Calories from fat | 87.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.69g | 13% | |
|---|---|---|---|
| Cholesterol | 93.86mg | 27% | |
| Sodium | 202.73mg | 7% | |
| Potassium | 131.08mg | 2% | |
| Total Carbs | 16.12g | 5% | |
| Sugars | 3.36g | 12% | |
| Dietary Fiber | 2.87g | 10% | |
| Protein | 7.81g | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 10% | |
| Calcium | 274.8mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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