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Prosciutto, Sage & Ricotta French Toast |
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| Serves 4 |
Prep 20 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
300g fresh ricotta
1/3 cup shredded basil leaves
80g finely grated parmesan
8 thick slices white bread
8 slices prosciutto
6 eggs, lightly beaten
60ml milk
40g finely grated parmesan (extra)
butter for cooking
24 large sage leaves
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This recipe has been adapted from Donna Hay's book: Simple Dinners
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Place the ricotta, basil and
parmesan in a bowl and mix to combine. Spread the ricotta
mixture over half the bread slices.
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Place the eggs, milk and extra
parmesan in a shallow dish and whisk to combine. Dip the
sandwiches, one at a time, in the egg mixture for 30
seconds easch side. Melt a little butter in a large
non-stick frying pan over medium heat. Press 3 sage leaves
into each side of a sandwich, place in the pan and cook
for 2-3 mins each side until golden.
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Repeat with the remaining
sandwiches. Serve with a simple green salad.
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DAILY
DINNERS 
