Savoury French Toast with Caramelized Tomatoes

4
Medium
Breakfast

Characteristics

Nutritional Facts Per Serving

460
Calories
21 g
Protein
44 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 460
  • Lipides 23 g
    • Saturated fat  7 g
  • Cholesterol 210 mg
  • Sodium  990 mg
  • Carbs 44 g
    • fiber  4 g
    • Sugar  6 g
  • Protein 21 g

Ingredients

  • 4 eggs
  • 1 cup (250 mL) milk
  • 2 tsp (10 mL) garlic powder
  • 2 tsp (10 mL) dry mustard
  • 1 tsp (5 mL) chili powder
  • ¾ tsp (6 mL) salt, divided
  • ¾ tsp (6 mL) sugar, divided
  • 8 slices (each ½-in./1-cm thick) French bread (preferably day-old)
  • 1 tbsp (15 mL) olive oil, divided
  • 2 tbsp (30 mL) grated Sensations by Compliments Parmigiano Reggiano, Aged 24 Months
  • 1 ½ cups (375 mL) halved lengthwise, grape tomatoes
  • pinch of cracked black pepper
  • 1 avocado, thinly sliced
  • ½ cup (125 mL) ricotta cheese

Method

  1. In large shallow baking dish (such as 13 X 9 in./3 L), whisk together the eggs, milk, garlic powder, dry mustard, chili powder, ½ tsp (2 mL) salt and ½ (2 mL) tsp sugar. Place bread slices into egg mixture, turning them to fully soak.
  2. In large non-stick skillet, heat 2 tsp (10 mL) olive oil on medium heat. Working in batches, cook bread to brown bottoms only, 1 to 2 min., first. Then sprinkle (top sides) with cheese, flip over to brown. Repeat steps for all toasts; keep warm in oven.
  3. Wipe out skillet; add remaining olive oil; bring to medium-high heat. Add tomatoes. Sprinkle with pepper, remaining salt and sugar. Cook until skins begin to blister, 1 to 2 min. Stir only occasionally to avoid breaking up tomatoes. Sprinkle with parsley. Remove from heat.
  4. Divide bread slices onto 4 plates, top with avocado slices and spoonful ricotta per serving. Spoon tomato mixture overtop.

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