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French Toasted English Muffins

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.7609
Energy (kCal)972.704
Carbohydrates (g)116.8827
Total fats (g)36.9037
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat a large frying pan or griddle to medium or medium high heat. | 2. Lightly oil the pan or spray with cooking spray. | 3. Beat the eggs and milk together. | 4. Dip each English muffin half in the egg/milk mixture and let soak for a few seconds. | 5. Fry the English muffins until golden brown on each side. | 6. Depending on how many you are making, you can keep them in a warm oven until you are ready to serve them all at once. | 7. Serve with the warmed pie filling, whipped cream, fresh fruit or maple syrup. | 8. Note: I usually use approximately 1 egg per muffin, but have some egg mixture left over at the end. If there is not enough egg/milk mixture left, add another egg, and 3 or 4 tablespoons of milk. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    english muffin 8 - - - -
    egg 6 429.0 2.16 37.68 28.53
    milk 1 cup 148.84 11.6632 7.686 7.9788
    pie filling 1 cup warmed 394.86400000000003 103.0595 0.3949 0.3949
    fruit - - - -
    cream whipped - - - -
    maple syrup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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