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Parmesan French Toast with Roasted Fennel and Tomato Salad
- Makes: 4 servings
4 mins to 6 mins per batch
Vibrant veggies and peppery greens tumble over savory French toast, but the magic ingredient is a drizzle of honey-like syrup that balances the salty Parmesan cheese.
Place fennel in a shallow roasting pan. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Stir to coat. Roast, uncovered, for 15 minutes. Add tomatoes to fennel in pan, then roast for 5 minutes more, or until fennel is lightly browned and tender. Let cool slightly.
Stir arugula, parsley, 1 tablespoon olive oil and the vinegar into the fennel mixture.
Meanwhile, in a shallow dish beat together the eggs, milk, sugar, pepper and salt. Dip bread into the egg mixture, coating both sides (let soak in egg mixture about 10 seconds per side).
In a very large skillet or on a griddle, melt 1 tablespoon of the butter over medium heat; add half of the bread slices. Sprinkle the top of each slice with some of the Parmesan cheese. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter, bread slices and Parmesan cheese. Serve warm, cheese side up, topped with the Roasted Fennel and Tomato Salad. Garnish with Parmesan cheese shards and a drizzle of honey.
- * If your bread slices are very wide, you may need to do the French toast 1/3 at a time.
(Parmesan French Toast with Roasted Fennel and Tomato Salad)
Servings Per Recipe 4, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 16, Potassium (mg) 977, pro. (g) 25, calcium (mg) 447, iron (mg) 4, vit. A (IU) 1937, vit. C (mg) 30, Monounsaturated fat (g) 10, Folate (µg) 155, Polyunsaturated fat (g) 3, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0, sodium (mg) 1024, fiber (g) 6, Fat, total (g) 26, chol. (mg) 223, sat. fat (g) 10, carb. (g) 53, cal. (kcal) 532