Griddled Egg White French Toast For One On George Foreman Grill Recipes

Steps:

• In a small bowl scramble the eggs and add a small amount of milk, probably less than the 1/4 that I listed.
• Using a non-stick spray, coat a square tupperware container. About the size of a sandwich.
• Place the egg mixture into the square tupperware container. Set in the microwave for 1 minute.
• Once egg is cooked take out and flip over onto one of the bread slices.
• Next place your meat, cheese, and tomato ontop of the egg. Put other bread slice on and set on the grill until the cheese is melted and the bread is golden brown.
• *NOTE:.
• You may also use a panini press. You may also use your choise of bread, cheese and meats as well. Enjoy!

Steps:

• Preheat grill for 5 minutes.
• While waiting, whisk egg whites and milk in a shallow wide bowl (so that you can dip the bread with ease) - beat very well until smooth - egg whites can be lumpy and thus resulting in uneven french toast.
• Submerge bread one by one into egg mixture - soak!
• Place bread on griddle, side by side.
• Close the cover and let cook for about 2 minutes, or less.
• Don't open and close to check before 1 minute is up - your bread will tear apart (unless you like open-faced french toasts)!
• Serve hot, with splenda and cinnamon!
• If not served immediately, french toast freezes very well. Lay on paper towels to cool (so they absorb the moisture) and then freeze.
• ENJOY!

Steps:

• Chop the orange into pieces.
• Combine all ingredients in a Zip-Loc bag.
• Massage the bag for a few minutes.
• Let marinate in the refrigerator for at least an hour.
• Grill breasts for 4-8 minutes, or until juices run clear.

Steps:

• 1. Place the eggs in a medium saucepan and add cold water to cover by at least 2 inches. Bring the water to a boil, then cover the pan and turn off the heat. Let rest, covered, for 9 minutes. Drain the eggs and cool under cold running water. Peel immediately, or refrigerate for up to 5 days before proceeding.
• 2. Place a large skillet, either nonstick or well-seasoned cast iron, over medium heat. Add 2 tablespoons of the olive oil and warm for 1 minute. Add the onion and cook and stir until the onion begins to soften, about 1 minute.
• 3. Halve the eggs lengthwise and place them in the skillet cut side down, pushing aside the onions so that the eggs lay flat against the pan. Cook, sliding the eggs around without turning them over so they cook evenly, until the cut sides are lightly browned, 8 to 10 minutes. Season with the salt and pepper, then turn and cook the rounded side until slightly colored, 1 to 2 minutes.
• 4. Arrange the eggs, yolk up, on a platter and sprinkle with the cooked onions, parsley leaves, and remaining 2 tablespoons olive oil. Season with additional salt and pepper if desired, and serve.

Steps:

• In medium bowl beat egg whites well. Add milk, vanilla and cinnamon to egg whites and continue to beat.
• Dip bread slices into batter and coat on both sides.
• Cook one of the following ways: Place dipped bread in greased and heated skillet. Cook by turning a few times to brown.
• Or, place dipped bread on greased or oiled baking sheet. Then broil in the oven (watching closely), turning only once. (Approximately 2-3 minutes each side when placed 5 inches from broiler top).