Savoury French toast with herbed ricotta & tomatoes
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
If you’ve never had French toast any other way than soaked with syrup, you’re in for a real treat. Here, the standard egg-milk custard still permeates and enriches the bread, which cooks until crisp. It’s then served with a creamy ricotta cheese that’s boosted with basil, salt, and lots of black pepper. The finishing touch is a side of pan-seared tomatoes that soften until jammy.
Ingredients
Cooking spray
4 spray(s)
Part-skim ricotta cheese
¾ cup(s)
Fresh basil
3 tbsp(s), chopped, plus more for garnish
Black pepper
¾ tsp(s), divided
Table salt
½ tsp(s), divided
Egg
3 large
Fat-free skim milk
½ cup(s)
Multigrain bread
4 slice(s)
Olive oil
1½ tbsp(s)
Cherry tomatoes
2 cup(s)
Instructions
1
In a small bowl, stir together the ricotta, chopped basil, ½ tsp black pepper, and ¼ tsp salt. Set aside until ready to serve.
2
In a casserole dish or other shallow dish, whisk together the eggs, milk, and remaining ¼ tsp each black pepper and salt. Add the bread slices to the dish; let soak until the bread soaks up the egg mixture, about 5 minutes, turning occasionally.
3
Coat a large nonstick skillet with cooking spray and heat over medium. Add the soaked bread to the pan; cook until lightly browned, 2 to 3 minutes on each side. Remove the French toast from the pan; cut each piece in half.
4
Add the oil and tomatoes to the pan; cook until the tomato skins begin to burst, 3 to 4 minutes, shaking the pan frequently to stir. Serve the tomatoes with the French toast and the ricotta. Garnish with additional basil leaves or sprigs, if desired.
5
Serving size: 2 toast halves, 3 tbsp ricotta, and ½ cup tomatoes
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