Strawberry Shortcake French Toast English Muffin with hardboiled Eggs

Strawberry Shortcake French Toast English Muffin with hardboiled Eggs

Strawberry Shortcake French Toast English Muffin with hardboiled Eggs


1 Thomas ‘Light’ Multigrain English Muffin

1 egg white

1oz of @freshandeasy unsweetened Vanilla Almond Milk

1/2tsp pure vanilla extract

1/2tsp cinnamon or nutmeg

1 packet of organic stevia

100 grams of fresh strawberries

75 grams of Activia Light Vanilla Greek yogurt

2 hardboiled eggs


Directions: Preheat oven to 350 degrees. Mix together egg white, milk, vanilla and cinnamon or nutmeg. Split open English muffin and soak in egg mixture. About 5 minutes, flipping occasionally. While muffin is soaking, cut up strawberries and mix with stevia. Set aside. Cook muffin in a frying pan over medium heat for 2-3 minutes on each side. Place on a baking sheet line with tinfoil and bake for 8 or so minutes until puffed up. Layer muffin with sliced strawberries and Greek yogurt. Top with some sugar free maple syrup and cinnamon/powdered sugar.

Directions for heart shaped hardboiled egg: – Egg – Milk carton or juice carton (cut open, washed well and dried) or any sturdy cardboard. – Chopstick (round one is ideal) or pencil – 2 Rubber bands Step 1: Cut milk carton and fold it in half lengthwise about 3″ X 8″. Step 2: Make a hard boiled egg. Step 3: While the egg is still warm, peel the egg and put the egg in the folded cardboard, place a chopstick on the center of the egg, and put rubber bands on the both ends of the cardboard to secure chopstick. Make sure the egg is freshly boiled and warm. Otherwise the egg might break from the pressure. Step 4: Leave it on the egg for about 10 minutes in the fridge. Step 5: Take the chopstick off and cut the egg in half.