French Toast with Grilled Vegetables

Prep time: 15 minutes
Cooking time: 15 minutes
4 portions

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

Preparation

  1. In a bowl, mix the ricotta with the balsamic vinegar, honey, and water. Season to taste and keep cool in the fridge.
  2. 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.
  3. In a bowl, beat the eggs with the milk and honey. Dip each slice of bread into the mixture.
  4. 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.
  5. 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