Cinnamon Raisin French Toast and Chive Scrambled Eggs

with raspberry cream cheese and syrup

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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A note about serious food allergies

French toast gets a major upgrade when you use cinnamon-raisin bread and top it with a sweet and tangy raspberry cream cheese. Drizzled with syrup and served next to fluffy scrambled eggs, this is the perfect way to start your day.

In Your Box (serves 2)

  • Info
    0.9 oz. Butter
  • Info
    8 fl. oz. Liquid Egg
  • Info
    6 Cinnamon Raisin Bread Slices
  • 5 Chives
  • Info
    8 fl. oz. Half and Half
  • 2 tsp. Sugar
  • ¾ oz. Frozen Raspberries
  • Info
    2 oz. Cream Cheese
  • Info
    2⅘ fl. oz. Breakfast Syrup
  • Nutrition (per serving)

  • Calories
    732
  • Carbohydrates
    65g
  • Fat
    43g
  • Protein
    25g
  • Sodium
    1850mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Toast the Bread
    1

    Toast the Bread

    Toast bread in a toaster until golden brown, 3-4 minutes. Alternatively, heat oven to 375 degrees and place bread directly on oven rack 5-6 minutes, or until golden brown. While bread toasts, mince chives.

  • Step 2 - Make the Mixtures
    2

    Make the Mixtures

    Combine ¾ cup half and half, half the sugar, ¼ cup liquid eggs, 1 tsp. olive oil, and 1 tsp. salt in a medium mixing bowl. This mixture is for French toast. Combine remaining liquid eggs, remaining half and half, and ¼ tsp. salt in a separate medium mixing bowl. This mixture is for scrambled eggs. Combine remaining sugar, raspberries, and cream cheese in a small bowl and refrigerate until plating.

  • Step 3 - Coat and Cook the Toast
    3

    Coat and Cook the Toast

    Place a medium non-stick pan over medium heat. Briefly dip toast in French toast mixture and coat both sides evenly. Toast should not be soaked through. Add ⅓ the butter to hot pan and swirl to coat. Working in batches, add dipped toast to hot pan and cook 3-4 minutes on each side, or until golden brown. Transfer to a plate and cover with foil. Repeat with remaining toast slices, adding more butter as needed (reserve one butter pat for cooking eggs). Wipe pan clean.

  • Step 5 - Make the Scrambled Eggs
    4

    Make the Scrambled Eggs

    Return pan used to make French toast to medium-high heat. Add remaining butter, melt, and add egg mixture. Use a rubber spatula to constantly scrape along bottom of the pan until eggs are set and just a little wet, about 2-3 minutes. Remove from burner and season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    5

    Plate the Dish

    Stack slices of French toast on a plate and serve scrambled eggs next to them. Garnish eggs with chives. Top French toast with raspberry cream cheese and drizzle with syrup.