Monday, February 25, 2008

stuff breakfast

Chocolate for breakfast, can you really get away with it? I say, if it's sandwiched between two healthy slices of bread, why not? It's also 70% cocoa, it's not like I was sugar loading. It was just a simple way to make French toast a little more fun, when the only bread in the house was this whole grain thin sliced Health Nut bread. Turns out, that Health Nut bread was kind of awesome for french toast because the nuts worked perfectly with the melty chocolate center, and the bread itself has a touch of sweetness. Since chocolate alone is a little hardcore for me, I also stuffed it with ricotta cheese. The result was pretty yummy, and not nearly as sweet as I worried it might be. Recipe after the jump:

(Serves 2 hungry people)
6 slices bread of your choice (I used Arnold Health Nut bread because it's what I had, and I actually do recommend it for its sweet nuttiness. At least you're getting fiber...)
3 large eggs
splash of milk
1-2 tbsp sugar
1 tsp vanilla
1/2 tsp cinnamon
6 tbsp part skim ricotta cheese
12 tsp bittersweet chocolate, cut into small chunks or chips
butter or nonstick spray for pan frying

Cut the crusts off of the bread and spread with 1 tbsp of ricotta cheese, sprinkle with about 2 tsp of chocolate, then top with another slice of bread and press lightly to seal the edges. Repeat with remaining bread slices to make three sandwiches. In a large shallow dish, whisk together the eggs, milk, sugar, cinnamon, and vanilla. Heat a nonstick skillet over medium heat and spray with nonstick spray or butter. Soak each sandwich in the egg mixture for a couple of minutes per side until saturated. Pan fry for about 3-4 minutes per side until golden brown. Serve sliced in half on the diagonal and topped with powdered sugar, with maple syrup on the side. This would also be great topped with fresh sliced strawberries.

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