Good Morning America Recipes

Diane Henderiks' Shamrock French Toast

A St.Patty's Day Breakfast

PHOTO: Diane Henderiks shamrock french toast is shown here.
Difficulty: Easy
Cook Time: min

Diane Henderiks is on a mission to teach America how to eat well. She is a personal chef, registered dietitian, cookbook author and regular "Good Morning America" contributor. She manages two companies: Diane's Daily Dish, her personal chef service; and Diane M. Henderiks, R.D. & Associates LLC, her nutrition consulting firm. She travels the country sharing her expertise and engaging audiences at the nation's top food and wine festivals and women's events. Diane is renowned for her expertise in creating wholesome cuisine that is both delicious and nutritious.


  • For French Toast
  • 2 whole egg plus 4 egg whites
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 2 teaspoons spinach juice
  • 4 slices whole wheat bread
  • For Sauce
  • 1/4 cup low fat cream cheese
  • 1/4 avocado
  • 2 tablespoons kiwi or honeydew juice
  • For Garnish
  • Sprinkle of confectioners sugar
  • 1/8 teaspoon dried mint
  • Cooking Directions

    Whisk first 4 ingredients for French toast together (eggs through spinach juice) Lay bread slices in egg mixture, turn to coat bread completely. Set aside for bread to soak up the liquid and turn over here and there.

    Puree all ingredients for sauce in food processor until smooth. Heat one teaspoon of oil in cast iron pan over medium heat. Place French toast in pan and cook for 2 minutes or until brown, turn and brown the other side. Place 2 tablespoons of sauce on bottom of plate, top with 2 slices of French toast, dust with Confectioner's sugar and sprinkle with dried mint.

    Serving size: 2 slices French toast and 2 tablespoons sauce

    Recipe courtesy Diane Henderiks.

    Recipe Summary

    Main Ingredients: mint, egg, vanilla, cream cheese, spinach juice

    Course: Breakfast

    More Info: Kids Friendly, Heart Healthy

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