Pain Perdu sans Pain (French Toast without Toast)

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Toastless French Toast
Eggs
Palm oil shortening
Silk vanilla coconut milk

Glaze
Palm oil shortening
Silk vanilla coconut milk
Arrowroot powder
Cinnamon
Nutmeg

Heat a ton of the shortening in a pan. You can try using just coconut oil, but the shortening works beautifully. We just discovered this and we’ve gone through half a tub in 2 days.

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Pour a good amount of coconut milk into the eggs. There was this Silk stuff in the house, and I’m not quite sure of its paleo status (it is sweetened with cane sugar), but it’s here and gave a great flavor. You can use canned or homemade coconut milk and vanilla extract. I know it sounds crazy to put this in to scrambled eggs with no toast or powdered sugar on the horizon, but trust me.

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Beat the eggs – a hand mixer works wonders – and get them really frothy; you’re gonna need that to keep them light and yummy.

Pour a thin layer of egg into the thick pool of shortening. Think crêpes here. Light, thin, fluffy. If it hits the side of the pan it may not fry up quite right, but don’t sweat it too much. Thinness and flipping will make it great anyway. It should look something kinda like this:

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When you think the egg has thickened up enough in the bottom, try to flip it over. It’ll probably not flip too well and ooze out everywhere, but that’s just fine as long as it’s thin. If so, it turn out something like this:

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For the glaze, melt some shortening and and stir the coconut milk, arrowroot, and spices. The colder it gets, the more it’ll thicken. You’ll be surprised how much this tastes like french toast. A great Thanksgiving morning breakfast!

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