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Salted Egg French Toast
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
83.91 g
Sodium (mg)
936.93 mg
Vitamin A (IU)
695.66 IU
Saturated Fat (g)
14.35 g
Vitamin D (mcg)
1.16 mcg
Energy (kcal)
734.87 kcal
Fat (g)
31.31 g
Trans Fat (g)
0.05 g
Vitamin B12 (mcg)
0.54 mcg
Vitamin B6 (mg)
0.21 mg
Salt (g)
2.34 g
Folate (mcg)
234.3 mcg
Calcium (mg)
225.71 mg
Zinc (mcg)
1.8 mcg
Monounsaturated Fat (g)
6.42 g
Cholesterol (mg)
254.46 mg
Iron (mg)
5.44 mg
Selenium (mcg)
44.53 mcg
Vitamin C (mg)
3.38 mg
Fibre (g)
3.39 g
Sugars (g)
29.16 g
Protein (g)
25.14 g
Copper (mg)
0.17 mg
Potassium (mg)
278.58 mg
Total
167.83 g
1873.86 mg
1391.32 IU
28.7 g
2.32 mcg
1469.73 kcal
62.63 g
0.11 g
1.08 mcg
0.41 mg
4.68 g
468.6 mcg
451.42 mg
3.61 mcg
12.84 g
508.92 mg
10.88 mg
89.06 mcg
6.76 mg
6.78 g
50.27 g
0.34 mg
557.16 mg
- 8 slice white bread
- 2 beaten eggs
- 3 tbsp Knorr Salted Egg Yolk Powder
- 30 g butter
- 30 g sugar
- 5 g custard powder
- strawberry
- blueberry
- Blackberry
- maple syrup
- 1 In a saucer pan, cook Knorr salted egg yolk powder with butter over low fire by stirring it constantly till fragrant.
- 2 Add in sugar and custard powder. Stir well until paste is thickened. Remove from pan and let it rest in fridge for 30 minutes to 1 hour
- 3 Remove crust of all sliced bread and cut them into squared pieces.
- 4 Spread about 1-2tsp of salted egg yolk paste in the centre of bread, place another slice over to form a sandwich.
- 5 Drench bread in beaten egg until all sides are well coated. Fry it in oil until golden brown.
- 6 Garnish french toast with toppings before serving.
