2                             eggs
            1/4      cup                  orange juice
            1/4      teaspoon             salt
            1/2      cup                  cornflakes; crushed
            1/4      cup                  wheat germ
            1/4      cup                  ground pecans
            3        tablespoon           margarine
            8        slice                whole wheat bread; =or=-
            8        slice                french bread

           Beat the eggs, orange juice, and salt in a flat bowl with a fork or
           whisk until blended.  Mix the cornflakes, wheat germ, and nuts in a
           pie pan or cake pan.
           Heat the margarine in a large skillet.  Dip bread slices into egg
           mixture and then into cornflake mixture, coating both sides.  Place
           in skillet as many pieces as will fit comfortably in 1 layer (2 or 3
           batches may be needed).
           Cook until brown on both sides, turning slices carefully with wide
           spatula.  Keep finished toast warm if cooking more batches.

           Yield: 8 slices

           Nutrient analysis of 1 slice:  1 starch/bread; 1 medium-fat meat
           exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g
           carbohydrate; 374 mg sodium; 66 mg cholesterol.