This delicious and healthy breakfast came to me when I had no idea what to do with the beets that were sitting in my refrigerator and simultaneously wanted French toast. I successfully made a version of this with zucchini puree and decided to recreate it with beets. It worked and came out more delicious and beautiful than I anticipated. (Don’t you love it when that happens?).

This recipe only has 3 ingredients (plus avocado oil for cooking) and is perfect for the whole family. (Both my 7 month old baby boy and 33 year old husband LOVED it). Make a big batch because it freezes well. When you’re in a rush, you can pop it into the toaster and it’ll be ready in no time.

I can’t wait for you to make this!

Tie Dye French Toast

Ingredients

• 5 beets

• 1 loaf of bread (I used whole wheat sourdough)

• 5 eggs

• Avocado oil for cooking

Directions

1. Start by making the beet puree. Peel and cut the beets into small chunks and steam them until soft (about 10-15 minutes). Add to a blender and blend into a smooth puree. Add 1 tablespoon of water as needed.

2. Crack the eggs into a large mixing bowl and whisk. Add in about 1/2 cup of the beet puree (you can freeze the extra or store in the fridge for other meals!). Whisk to combine the eggs with the beets.

3. Dip the bread into the beet-egg mixture for a few seconds on each side, until the bread is saturated with the mixture.

4. Heat a skillet over medium heat and sprinkle with avocado oil.

5. Place the beautiful bright pink bread on the skillet and cook for about 2-3 minutes per side (until the egg is completely cooked and a bit browned). Repeat for each slice of bread.

6. Take a deep breath & enjoy! Store leftovers in a glass container or in a silicone bag in the refrigerator for 4 days or the freezer. (And, cut into age appropriate and safe sizes for baby :) ).