French toast with bacon and tomato
⅓ cup(s), (80ml)
Dark rye bread
200 g, (mixed medley)
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
2 x 3 second spray(s)
- Whisk eggs and milk in a medium bowl. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Dip bread, 1 slice at a time, into egg mixture for 30 seconds or until well coated. Cook for 1–2 minutes each side or until golden brown.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook bacon and tomatoes, stirring occasionally, for 5 minutes or until bacon is slightly browned and tomatoes start to soften. Meanwhile, combine parsley, almonds and juice in a small bowl. Serve French toast topped with bacon, tomatoes and parsley salsa.