Savoury French Toast with Bacon and Tomatoes
Makes 1 serving

INGREDIENTS
2 slices, about 80 g Wholemeal bread
2 large (110 g) Egg
30 ml Semi-skimmed milk
15 g Parmesan
A few, snipped Chives
80 g Bacon medallions (Weighed raw. Back bacon with the fat on is about double.)
100 g Cherry tomatoes
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Black pepper

METHOD
1. Whisk the eggs, milk, grated parmesan, chives and black pepper in a shallow dish and soak the bread for a minute a side.
2. Fry the medallions in a sprayed pan for two to three minutes a side and set them aside. Add the tomatoes to the same pan and let them blister.
3. Wipe the pan, spray it again and fry the bread over medium heat for three minutes a side until browned and set.
4. Serve the toast with the bacon and tomatoes over it.

Contains gluten cereals, milk and eggs.
Supermarket loaves often contain soya flour. Check the bag.

RECIPE NOTES
Parmesan in the egg mix seasons the bread from the inside. Fifteen grams is enough, since it is 29 g of fat per 100 g and the strongest cheese to hand.
Egg soaks into wholemeal faster than into sourdough. A minute a side is enough, or it falls apart in the pan.

Full recipe: https://www.getfuel8.com/recipes/savoury-french-toast-bacon-tomatoes
