Caveman French Toast

Yep. French TOAST! Gunnar, my 15 year old son, and I had an enormous debate about this last night when I told him my plans for this morning's menu. Of course, there's not any bread in the recipe, so he's certain that it can't be called 'toast'. Seriously though, you can't tell it from the flavor. It's seasoned eggs that taste EXACTLY like French Toast. Even Gunnar agreed. This recipe will be on the menu frequently from now on. Let's face it, LCHF means you find 1,001 ways to cook eggs. This way is so different, you don't think you're eating eggs! I topped mine with two tablespoons of sugar-free syrup and added a couple slices of bacon.

4 eggs
1 tablespoon water
1 teaspoon vanilla
1 teaspoon cinnamon
1 pinch nutmeg
1 tablespoon coconut oil

In a small bowl, beat eggs and water together until frothy. Add vanilla, cinnamon, and nutmeg. Heat non-stick skillet on medium-high heat. When hot, add 1/2 tablespoon of coconut oil and swirl to coat pan. Add half the egg mixture and let cook through before flipping. Cook until browned on both sides. Add 1/2 tablespoon of coconut oil to pan before cooking second piece of 'toast'. Makes 2 servings.

Nutritional Information for 1/2 batch:
Calories: 230
Carbs: 4 g
Total Fat: 19 g
Protein 14 g

*Note: the picture shows about 3/4 of the batter, not 1/2. I didn't do a very good job dividing it.