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.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
20 mins at 400°
cook:
4 mins to 6 mins per batch
Servings:
4
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Ingredients

Roasted Fennel and Tomato Salad
Parmesan French Toast

Directions

Roasted Fennel and Tomato Salad
  • 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.

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  • Stir arugula, parsley, 1 tablespoon olive oil and the vinegar into the fennel mixture.

Parmesan French Toast
  • 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.

Nutrition Facts

532 calories; total fat 26g; saturated fat 10g; polyunsaturated fat 3g; monounsaturated fat 10g; cholesterol 223mg; sodium 1024mg; potassium 977mg; carbohydrates 53g; fiber 6g; sugar 16g; protein 25g; trans fatty acidg; vitamin a 1937IU; vitamin c 30mg; thiaminmg; riboflavin 1mg; niacin equivalents 4mg; vitamin b6mg; folate 155mcg; vitamin b12 1mcg; calcium 447mg; iron 4mg.

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