French Toast with Prosciutto
Cooking Time:
55 minutes
55 minutes
Serves:
4
- 5 Farmer Brown eggs
- ½ cup milk
- 400g (approx) truss cherry tomatoes, cut into four serves
- 4 slices day old sourdough or woodfired bread, about 2cm thick
- ¼ cup finely grated parmesan cheese
- 2 thin slices prosciutto or lean bacon, grilled and finely diced
- 2 tsp shredded basil
- Whisk your eggs and milk together and pour into a shallow dish. Soak the bread in this mixture for 20 minutes, turning once. (No cheating, you must let it soak a while.)
- Meanwhile preheat your 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, to rich up your flavours.
- Serve the French toast with the tomatoes, and sprinkle with diced prosciutto and basil. Delicious and good enough to eat any time of day.