Savory French Toast with Caramelized Vegetables
A savory twist on French toast for breakfast or dinner
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Servings: 2
Calories: 431kcal
Ingredients
- 8 ounces thin asparagus tough ends snapped off
- 1 cup cherry tomatoes
- 2 cloves of garlic minced
- kosher salt
- 2 tablespoons olive oil
- 2 large eggs
- 4 slices of whole grain bread
- 4 tablespoons grated parmesan plus extra if desired to top
Instructions
- Preheat the oven to 400°F
- Toss the asparagus, tomatoes and garlic cloves with the olive oil, and sprinkle with about 1/2 teaspoon kosher salt. Spread the vegetables in a shallow baking dish, and roast for about 15 minutes, or until the tomatoes start to pop and vegetables turn slightly brown in spots. Stir the vegetables occasionally so they cook evenly.
- While the vegetables are roasting, heat a nonstick frying pan on medium high heat.
- Lightly beat the eggs and a pinch of salt in a shallow bowl.
- Dip each slice of bread into the egg, coating it with the egg on both sides.
- Place the bread in the pan and let it cook for about 30 seconds on each side.
- Flip the bread over while in the pan, and sprinkle each slice with about 1 tablespoon of Parmesan cheese. Heat the bread just until the cheese melts.
- Remove the bread from the pan, and spoon some of the vegetables over each slice.
- Serve immediately with extra Parmesan cheese sprinkled on top if desired.
Notes
Store any leftover vegetables in an airtight container in the refrigerator, and reheat them for another breakfast or to use at dinner.
Nutrition
Serving: 2g | Calories: 431kcal | Carbohydrates: 37g | Protein: 19g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 195mg | Sodium: 522mg | Potassium: 570mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1579IU | Vitamin C: 24mg | Calcium: 227mg | Iron: 6mg
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