1/2 tbsp coconut oil
2 large eggs
2 tbsps. heavy cream
1/4 tsp cinnamon
1/8 tsp nutmeg (ground)
3 servings low carb bread
1. Slice 3 thick pieces of Low Carb Bread into 2 thinner slices. Set aside. Preheat a non-stick skillet with the oil over medium-high heat.
2. Whisk together the eggs, heavy cream, cinnamon and nutmeg in a shallow bowl.
3. Dip each slice of bread into the egg mixture, turning to coat both sides. Once coated evenly, place in the hot skillet and repeat with 1 or two more slices of bread to fill the pan; be sure it is not over crowded. Cook 3-4 minutes per side until golden. Place on a serving plate and repeat with the remaining bread and egg mixture. Top with butter and serve with sugar-free maple syrup if desired.