I’m writing this post on my phone today, so if there are even more grammatical errors than normal, please fourgiv.
I made this breakfast for me and Piper before we left for Christmas, and we both demolished it! She’s been such a freaking picky eater lately, so this felt like a small victory.
- 4 slices of sprouted bread (better for your gut and digestion)
- 1 pasture-raised egg
- A splash of unsweetened vanilla almond milk
- 1/4 tsp cinnamon
- Toppings: berries, coconut flakes, raw honey, cacao nibs
Whisk the egg, almond milk and cinnamon in a shallow bowl. Soak both sides of the bread in the mixture and cook on a skillet (I love melting ghee or coconut oil on it first). Cook for about 2 minutes on each side. Top with whatever you want! I used the ones listed, but also like using natural peanut butter and chia seeds too!