New Year’s Brunch

Parmesan french toast recipe with roasted marinated tomatoes

Whilst everybody was trying to double up on a hangover cure for breakfast, I just wanted to eat something light, tasty and vegetarian. We had some leftover olive ciabatta from the New Year’s eve braai, and so I had decided to go with an all-time favourite of mine- parmesan french toast and roasted marinated tomatoes. This went down a treat because it’s just so cheesy and delicious, all while not being too heavy on my gut. The tomatoes gave the dish a tart pop of warm flavours in the form of herby, garlicky, olive oil bliss. I swear the simplest recipes can be the most scrumptious sometimes! Leave your marinated tomatoes to roast in the oven for 10-15 minutes, and while those are getting done, whip up your little ciabatta french toasts. You will NOT be disappointed!

Ingredients for French Toast: –

  • 3 eggs
  • Splash of full-cream milk (about 3 tablespoons will do)
  • Salt for seasoning
  • Black pepper
  • 175 ml very finely grated parmesan (plus a little extra for dusting over the toasts)
  • About 6-8 slices of ciabatta
  • Olive oil for frying (you will need enough to cover the pan generously – about half a cm in depth)

Ingredients for Marinated Tomatoes: –

  • 2 tomatoes, sliced into 4 or 5 rounds per tomato
  • Himalayan pink salt to season
  • 1/2 tsp crushed garlic
  • 1 tsp dried rosemary
  • 1 tbsp freshly chopped parsley
  • 2 tbsp olive oil

Method:

  1. Heat up your oven first at 200° C. While the oven is getting started, marinate your tomato slices in the salt, garlic, herbs & olive oil. Pop them into the oven on a non-stick tray for 10- 15 minutes. While that’s getting nice and roasted, get started on your french toast.
  2. Crack eggs into a large bowl and add the splash of milk. Season with salt and pepper, being careful not to add too much of salt as the parmesan is naturally salty. Add in parmesan. You can adjust it to less if you prefer to cut down on the parmesan quantity. Beat up the batter mixture for about 10-20 seconds so that it gets a little frothy and bubbly.
  3. Dip your slices of ciabatta into the parmesan-egg batter and allow to soak in egg while ensuring the slice is coated evenly with parmesan on either sides.
  4. Heat up a non-stick frying pan to about 180° C (medium heat) with the olive oil for frying the toasts.
  5. When the pan is heated up, fry slices of ciabatta for about a minute on both sides. The result should be a golden brown and toasty colour, as seen in the pictures. Fry for longer if need be, but I doubt it will be needed, because I’ve timed this every time :D.
  6. Don’t forget to remove your tomatoes from the oven – and don’t feel alarmed if they’re a little charred because this just adds to the flavour!

Happy eating!

Parmesan french toast recipe with roasted marinated tomatoes

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