French Toast Bagels with Ginger Syrup Recipe
Ingredients
| 14 cup sugar-free pancake syrup | ||
| Grated ginger | 1 Teaspoon, peeled | |
| Eggs | 4 Large | |
| 1 cup reduced-carb, whole-milk dairy beverage or 1/2 cup water mixed with 1/2 cup heavy cream | ||
| 1/4 cup granular sugar substitute | ||
| Cardamom | 1/2 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| 4 low-carb plain bagels, cut in half | ||
| Unsalted butter | 2 Tablespoon, divided | |
| Sour cream | 2 Tablespoon | |
Directions
1. Combine syrup and ginger in a small saucepan; bring to a boil over medium heat. Remove from the heat and keep warm.
2. Lightly beat eggs in a shallow bowl; whisk in dairy beverage, sugar substitute, cardamom, and nutmeg until combined.
3. Pierce bagel crusts in several places with a knife or fork to help absorb the egg mixture. Soak 4 bagel halves in egg mixture for 1 to 2 minutes.
4. Heat a large nonstick skillet or well-seasoned griddle over medium-low heat. Melt 1 tablespoon butter. Add bagels and cook until golden brown, about 3 minutes per side. Repeat with remaining butter and bagel halves.
5. Serve with sour cream and ginger syrup.
2. Lightly beat eggs in a shallow bowl; whisk in dairy beverage, sugar substitute, cardamom, and nutmeg until combined.
3. Pierce bagel crusts in several places with a knife or fork to help absorb the egg mixture. Soak 4 bagel halves in egg mixture for 1 to 2 minutes.
4. Heat a large nonstick skillet or well-seasoned griddle over medium-low heat. Melt 1 tablespoon butter. Add bagels and cook until golden brown, about 3 minutes per side. Repeat with remaining butter and bagel halves.
5. Serve with sour cream and ginger syrup.
Chef
