French Toast with Grilled Vegetables

Ingredients

2 eggs

¼ cup of milk

1 tbsp of honey

4 slices of St-Méthode Organic Multi-Cereal Bread

2 tbsp of butter

½ cup of pesto

For the grilled vegetables

2 tbsp of butter

1 leek, cut into segments

1 zucchini, roughly sliced

1 red pepper, cut into strips

Approximately 16 cherry tomatoes

A handful of arugula

For the ricotta and white balsamic coulis

1 cup of ricotta cheese

2 tbsp of white balsamic vinegar

2 tbsp of water

1 tbsp of honey

Salt and pepper to taste

In a bowl, mix the ricotta with the balsamic vinegar, honey, and water. Season to taste and keep cool in the fridge.
In a pan, melt the butter over medium-high heat. Add the pieces of leek, zucchini, and peppers, cooking for about 10 minutes while mixing regularly. Add the tomatoes and arugula; continue cooking for 1 minute, until the arugula starts to wilt.
In a bowl, beat the eggs with the milk and honey. Dip each slice of bread into the mixture.
In a large pan, melt the butter over medium heat. Brown the bread slices for 3 minutes; then, flip them over and continue cooking until golden brown.
Top the bread slices with the grilled vegetables, then finish off with a topping of pesto and balsamic ricotta. Serve.

Recipe and picture courtesy of Trois fois par jour