There was a time in my adult life where I genuinely and wholeheartedly swore off peanut butter. I announced that I would never eat it again, at least not for the next month. It was an aversion that developed all at once due to an unfortunate peanut butter sandwich-mild stomach bug combination. I couldn’t smell the stuff without becoming nauseated. I was dejected, distraught that this silly little sickness had ruined my love affair with this not-nut-nut-butter for eternity.
My abstinence lasted a grand total of 3 or 4 days. If that.
Thankfully, I regained my strength and with it came flooding back my love for peanut butter. It was as though we had never been apart, the two of us – we fell back into our old habits quickly and naturally. And because of that, I was able to enjoy this very delicious, very satisfying spin on French Toast from Rachael Ray. I mean really, this PB&B (peanut butter & banana!)-meets-breakfast-treat is nothing short of amazing. It’s easy to make, healthy, and full of all kinds of gustatory pleasantries. It’s rich from the peanut butter, sweet from the banana, warm and comforting and oh so good. Please make this. Really, you won’t regret it.
One Year Ago: Edamame Nachos
Elvis French Toast “Sammies"
The addition of peanut butter and banana to a simple French toast creates a sweet, filling sandwich perfect for any meal, any time, any day.
Yield: 2 servings
Prep Time: 2 minutes
Cook Time: 6 minutes
The Ingredients
2 whole grain sandwich thins
¼ cup (all-natural) peanut butter
1 banana, sliced
3-4 tablespoons egg whites
¼ teaspoon ground cinnamon
4 teaspoons (pure) maple syrup
The Method
Heat a griddle over medium. Meanwhile, separate the sandwich thins so that there are 4 halves, and place them upside down on a flat work surface. Spread each half with 1 tablespoon peanut butter (on the outsides of the thins, not the insides as you would a regular sandwich), and top 2 halves with the banana slices. Take the halves without the banana and place peanut butter side down on top of the halves with the banana slices, forming 2 sandwiches.
Mix the egg whites and cinnamon in a shallow dish just large enough to fit both sandwiches in. Place the sandwiches into the egg wash and let them sit for approximately 30-60 seconds, soaking up the egg. Flip them to the other side and let the other half soak up the egg, another 30-60 seconds. (This is why you made the sandwiches inside out – the inner sides of sandwich thins are much better at absorbing liquid than the tops, which are smoother.)
Place the sandwiches on the hot griddle and cook until golden brown, approximately 3 minutes per side. Feel free to add some weight to the sandwich to make it oozy, gooey, slightly seared and downright irresistible. When cooked on both sides, serve with maple syrup for dipping – it doesn’t really need it and you certainly don’t need much, but it adds a little bit of extra sweetness for an added treat.
Source (Adapted): Rachael Ray's Classic 30 Minute Meals
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