Scramble the egg in a wide, flat bottomed bowl (think pasta plate) along with the cinnamon, coconut flavouring, and ½ tsp brown sugar. Place the bread one slice at a time in the egg, flip to cover entire bread. Make sure each of the slices soak up all the egg so that none is leftover.
Warm a non-stick skillet over medium heat and add the margarine or oil. Place the egg soaked bread on the skillet and cook 2 to 3 minutes per side until slightly brown and toasty.
Serve on plate with raspberries, hemp seeds, coconut flakes, and brown sugar.