French Toast with Plums and Red Currant Yogurt Dip
French toast with Plums and Red Currant Yogurt Dip - Breakfast classics updated. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Plums are rich in nutrients such as calcium and magnesium, while the yogurt dip adds valuable protein.
Red currants ripen from the end of August to December, which is exactly the time of year when we need good resistance. You can then collect the bright red fruits and make the pulp for the French toasts yourself. You only need 18 ounces of pitted red currants and boil them in 14 ounces of water for 15 minutes. Puree and fill them into clean glasses.
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 5.6 g | (22 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 239 mg |
Ingredients
- Ingredients
- 2 eggs
- 3 Tbsps
- 4 slices Whole Wheat Toast
- 10 ozs Plum (about 10 plums)
- 3 tsps butter
- 3 tsps honey
- 4 ozs Greek yogurt
- 3 Tbsps Goat cheese
- 2 heaping tsps Red currant jelly
Kitchen utensils
Preparation steps
Whisk eggs and milk together and pour into a flat casserole dish. Spread slices of toast on top. When they have soaked up on one side, turn them over and let the rest of the egg milk soak up.
In the meantime, wash the plums, halve, core and, depending on size, quarter or eighth. Heat 1 tsp butter in a medium-size pan and add the plums with 1 tsp honey. Fry over medium heat for about 3-4 minutes, stirring occasionally.
At the same time heat the remaining butter in a large pan. Fry the toast slices on both sides at medium heat until golden brown.
Mix yogurt and goat cheese. Place red currant jelly on top and twist into a spiral with a wooden skewer.
Drizzle French toasts with the remaining honey and serve with plums and red currant dip.
