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Parmesan Brioche Toast,Taleggio, Sauté Tomatoes |
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| Serves 4 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp olive oil
450g small plum tomatoes, halved (use yellow & red mix if
possible)
2 tbsp chopped fresh oregano
2 eggs, beaten
100 ml milk
50g Parmesan, freshly grated
freshly grated nutmeg
4 slices of brioche, cut 2 cm thick
40g unsalted butter
4 or 5 tbsp aged Taleggio slivers
salt & freshly ground black pepper
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Heat the oil in a pan. Add the
tomatoes and sauté them until they
begin to soften. Season with salt and pepper and stir in
the oregano. Keep warm.
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In a shallow bowl, whisk
together the eggs, milk and parmesan cheese, seasoning
with a little nutmeg, salt & pepper. Cut the brioche slices into rounds, or leave them whole. Dip them in the
egg mixture on both sides. Heat the butter in a frying
pan, add the brioche and cook for 2 - 3 mins on each side,
until golden.
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Put the Parmesan French toasts
on serving plates and arrange the tomatoes on top. Scatter
over the Taleggio and place under a hot grill to melt the
cheese slightly before serving.
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DAILY
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