French Toast with Whole Wheat Bread, Blueberries and Greek Yogurt

Ingredients

• Whole wheat bread slices 2 slices
• Eggs 2 large
• Skim milk 1/4 cup
• Blueberries 1/2 cup
• Plain Greek yogurt 1/4 cup
• Cinnamon 1/2 tsp

Method

1. Prepare the egg mixture. In a shallow bowl, crack the 2 large eggs. Add 1/4 cup of skim milk and 1/2 teaspoon of cinnamon. Whisk everything together until the mixture is smooth and evenly blended.
   Tip: Use a fork or small whisk to beat the eggs thoroughly for a uniform custard.
2. Dip the bread slices. Take each whole wheat bread slice and dip it into the egg mixture. Let the bread soak for about 20 seconds on each side so it absorbs enough liquid but does not become too soggy.
   Tip: Hold the bread over the bowl for a few seconds after dipping to let excess drip off.
3. Cook the French toast. Heat a non-stick skillet or frying pan over medium heat. You can lightly grease it with a small amount of cooking spray or butter if desired. Place the soaked bread slices onto the pan. Cook each side for about 3-4 minutes or until golden brown and cooked through.
   Tip: Avoid high heat to prevent burning; medium heat ensures even cooking.
4. Prepare the toppings. While the French toast cooks, rinse the blueberries under cold water and pat dry. Measure out 1/2 cup of plain Greek yogurt.
   Tip: Use fresh, firm blueberries for the best texture.
5. Assemble and serve. Place the cooked French toast slices on plates. Top each serving with 1/2 cup of blueberries and 1/4 cup of Greek yogurt. You can sprinkle a little extra cinnamon on top if you like.
   Tip: Serve immediately while the French toast is warm for the best taste.

Pro tips

• Use day-old whole wheat bread for better soaking without falling apart.
• If you prefer a richer flavor, substitute skim milk with low-fat milk but adjust nutrition accordingly.