4 pasture-raised eggs 1/2 cup unsweetened coconut milk 2 tsp ground cinnamon 1/2 tsp ground allspice 1/4 tsp ground clove 1/2 tsp freshly ground nutmeg 1/4 cup cup coconut oil 2 to 3 slices gluten-free bread 3 oz unsweetened coconut milk 1 tsp vanilla extract 1/2 cup canned coconut cream 1 to 2 tbsp coconut nectar pinch of sea salt
First, make the vanilla cream. Slowly warn the coconut milk, vanilla, coconut cream, coconut nectar and salt until the coconut cream melts and the sauce thickens. Keep this mixture warm while prepping the rest.
Whisk together the eggs, coconut milk and spices in a large shallow dish.
Heat a large skillet or griddle over medium heat and melt a few tablespoons of coconut oil in it. While the skillet warms, transfer four slices of bread into the egg mixture and allow both sides to absorb a lot of the moisture.
Carefully transfer the bread slices onto the skillet and cook until golden brown.
Once cooked through, cut each slice of bread in half, top with fresh berries and drizzle with vanilla cream.
Excerpted from CLEAN EATS: Over 200 Delicious Recipes to Reset Your Body’s Natural Balance and Discover What It Means to Be Truly Healthy by Alejandro Junger, M.D. with permission by HarperOne, an imprint of HarperCollins Publishers. Copyright 2014.
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