Pesto french toast
A herby variation on traditional eggy bread, you can give this French toast recipe extra zing by using homemade pesto.
Ingredients
Pesto french toast
- 3 roma tomatoes, halved lengthwise
- cooking oil spray
- 8 slices wholegrain bread
- 2 tbsp basil pesto
- 1 cup grated cheddar cheese
- 50 g baby spinach leaves
- 50 g butter
- 3 eggs
- 1/2 cup milk
Steps
Pesto french toast
- Preheat a char-grill pan over high heat. Lightly spray tomato with oil; char-grill for 3 minutes each side or until browned and just soft. Transfer to a heatproof plate; cover to keep warm.
- Meanwhile, spread 4 slices of bread with pesto. Top each with cheese and spinach, then remaining bread. Secure 2 opposite sides with toothpicks.
- Melt half the butter in a frying pan over moderate heat. Whisk eggs and milk in a shallow dish. Dip 2 sandwiches into egg mixture, turning, until bread is completely soaked. Add sandwiches to frying pan; cook for 2 minutes each side or until golden and egg is cooked. Repeat with remaining butter and sandwiches. Discard toothpicks. Cut toast in half. Serve with tomato.