I’ve always loved French toast but I tend to avoid the sweet version with maple syrup these days. So I’m thrilled to share this savoury variation which is unbelievably yummy. A great Sunday brunch.
3 large eggs
300ml whole milk
50g vegetarian Parmesan-style cheese, grated
1 tsp dried or fresh tarragon leaves
1 garlic clove, peeled (optional)
4 thick slices of wholemeal bread, cut in half if large
4 branches of cherry vine tomatoes
4 tbsp ricotta
a few chives, finely chopped
1 Break the eggs into a bowl and add the milk, grated cheese and tarragon. Season them well with salt and pepper, then whisk until well combined. If you’re using the garlic, cut the clove in half and rub the cut side over the slices of bread.
2 Heat a teaspoon of olive oil with the butter in a large frying pan. Dip each slice of bread into the egg and milk mixture until completely soaked through. Wipe off any excess and add the slices to the frying pan. Cook the slices of bread on each side for 3-4 minutes until they’re crisp and well browned, then drain them on kitchen paper.
3 Meanwhile, heat another teaspoon of oil in a small frying pan and add the tomatoes. Cook the tomatoes for several minutes, shaking the pan regularly, until they have puffed up and are just cooked through. Season them with salt and pepper.
4 Serve the French toast with the tomatoes, ricotta and chopped chives.
335 calories per serving • Prep 10 minutes • Cooking about 15 minutes VEGETARIAN