By ohioeggs  , ,

October 13, 2015

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Pair with fresh fruit and powdered sugar for a breakfast so tasty it could be dessert!

  • Prep: 5 mins
  • Cook: 5 mins
  • 5 mins

    5 mins

    10 mins

  • Yields: 2 servings


2 eggs

3 Tbsp. milk

4 slices day-old bread

1/2 cup finely chopped peanuts


Beat eggs and milk in shallow dish until blended. Soak 1 bread slice at a time in egg mixture, turning once; dip each slice into peanuts to coat both sides.

Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Place 2 bread slices in skillet. Cook over medium to medium-low heat until golden brown and no visible liquid egg remains, 2 to 3 minutes per side. Adjust heat as necessary so that peanuts do not burn.

Clean skillet. Repeat to cook remaining bread.

Substitute: chopped pecans can be substituted for the peanuts.

Sprinkle with powdered sugar; serve with spreadable fruit, fresh fruit or fruit syrup.

Photo and recipe provided by the American Egg Board

Nutrition Facts

Serving Size2 slices of toast
Sodium424 mg
Protein20 g
Cholesterol188 mg
Total Fat25 g
Saturated Fat5 g
Polyunsaturated Fat7 g
Monounsaturated Fat11 g
Total Carbohydrates35 g
Dietary Fiber4 g

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