French Toast with Prosciutto
Description
Cook time: 20 minutes
Prep Time: 10 minutes
Ingredients
At a glance
Serves
2-3
5 eggs
1/2 cup milk
400 g (approx) truss cherry tomatoes, cut into four serves
4 slices 'day old' sourdough bread or similiar, about 2 cm thick
¼ cup finely grated Parmesan cheese
2 thin slices prosciutto, grilled and finely diced
2 tsp shredded fresh basilleaves
¼ cup finely grated Parmesan cheese
2 thin slices prosciutto, grilled and finely diced
2 tsp shredded fresh basilleaves
Method
Whisk the eggs and milk together and pour into a shallow dish. Soak the bread for 15 minutes, turning once.
Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
Place the tomatoes onto the tray and bake for 15 minutes, until soft.
Lightly oil a large non stick frying pan. Cook the bread in batches over medium low heat for 2 minutes each side. Sprinkle with Parmesan.
Serve the French toast with the roasted tomatoes, and sprinkle with the diced prosciutto and basil.
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Nutritional Info
Recipe Credit: Australian Egg Corporation www.eggs.org.au/recipes