- 4 slices of EMGF Protein Bread
- 1 egg
- 1 teaspoon of truvia
- ½ teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- ¼ cup cashew milk
- Beat egg, vanilla and cinnamon in shallow dish.
- Stir in cashew milk.
- Dip bread in egg mixture, turning to coat both sides evenly.
- Cook bread slices on (use avocado spray on pan) nonstick griddle or skillet on medium heat until browned on both sides.
- Serve with agave syrup, fresh fruit or no sugar added preserves.