French Toast with Strawberries and Turkey Sausage

Ingredients

• whole wheat bread 3 slices
• eggs 2 large
• milk 1/4 cup
• fresh strawberries 1 cup
• turkey sausage 3 links

Method

1. Prepare the egg mixture. In a shallow bowl, crack the 2 large eggs and add 1/4 cup of milk. Whisk them together thoroughly until the mixture is smooth and slightly frothy. This will be the batter for dipping the bread.
   Tip: Use a fork or small whisk for best results.
2. Dip the bread slices. Take each slice of whole wheat bread and dip it into the egg and milk mixture. Let the bread soak for about 10 seconds on each side so it absorbs enough batter but does not become soggy.
   Tip: Hold the bread over the bowl to let excess drip off before cooking.
3. Cook the French toast. Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil. Place the soaked bread slices onto the skillet. Cook each side for about 2-3 minutes or until golden brown and cooked through.
   Tip: Adjust heat as needed to avoid burning while ensuring the inside cooks well.
4. Cook the turkey sausage. In a separate pan over medium heat, cook the 3 turkey sausage links. Turn them frequently to brown evenly. Cook for about 8-10 minutes or until the internal temperature reaches 165°F (74°C) and sausages are no longer pink inside.
   Tip: Use a meat thermometer if available to ensure safe cooking.
5. Prepare the strawberries. While the French toast and sausage cook, wash the strawberries thoroughly. Remove the stems and slice them into halves or quarters depending on size.
   Tip: Use fresh, ripe strawberries for the best flavor.
6. Plate and serve. Arrange the cooked French toast slices on plates. Top with the fresh sliced strawberries. Place the cooked turkey sausage links alongside. Optionally, add a light drizzle of maple syrup or a dusting of powdered sugar if desired.
   Tip: Serve immediately for best taste and texture.

Pro tips

• Use whole wheat bread for added fiber and nutrients.
• Soak bread just enough to absorb batter but not too long to avoid sogginess.