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French Toast With Roasted Tomatoes
I recently stumbled upon a recipe for fried tomato French toast in a book simply titled Easy Vegetarian. I immediately thought: What an interesting idea, savory French toast. Then I thought about making French toast for dinner. I didn't follow the recipe, but rather embraced the idea, because good tomatoes (even late in the season) hardly need to be fried when they're already loaded with sweet flavor.
I didn't have time to bake bread this week, so I got mine from my favorite bakery, Rising High Bakery. The following dish tastes great and the recipe is almost all local--olive oil and salt are not. I'm in South Carolina, but you can probably find these ingredients locally in many parts of the world in late summer, early fall.
INGREDIENTS
| 4 | local heirloom tomatoes, depending on size, sliced |
| 1 tbsp | olive oil |
| Sea salt and pepper to taste | |
| 1 | local egg |
| 1 tbsp | local cream |
| 4 slices | local or homemade bread |
| 1 tbsp | local butter |
| 1 tbsp | fresh local basil, minced |
PREPARATION:
Method
- In a small bowl, add tomatoes, olive oil, sea salt, and pepper. Combine with your hands and spread onto a cookie sheet. Roast for about ten minutes at 375 degrees, but watch them carefully.
- Whip egg and cream together and season with salt. Pour contents into a shallow bowl large enough for the bread slices.
- Cut the bread into 2-inch slices. Turn a skillet on medium heat and melt butter in the pan.
- Dip the bread in the egg mixture for a few seconds and add to the pan. Fry until golden brown on both sides
- Top with tomatoes and season with salt and pepper. Sprinkle with basil.
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