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Beat the egg with salt, pepper, and herbes de Provence in a flat or shallow dish.
Gently melt the butter in a frying pan until foaming, but not colored. Pull the bread from the milk and turn it around in the egg mixture to coat.
Fry on both sides until golden brown. Eat with a spoonful of tomato jam, or, if you're desperate, ketchup.
SERVINGS: 1
Calories: 419
Total Fat: 16 grams
Saturated Fat: 8 grams
Protein: 16 grams
Total carbohydrates: 49 grams
Sugar: 5 grams
Fiber: 1.5 grams
Cholesterol: 238 milligrams
Sodium: 908 milligrams
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Bruschetta with Mediterranean Tomato Topping
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By berthita
on March 02, 2012
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esta super rica
By stolen
on January 03, 2012
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Fabulous. You're making me a real fan of cooking French! Had to dig but found a Spanish tomato fruit preserve by Helios in the international section of the groc. store. I followed the recipe and used 2 eggs, had extra, then couldn't "waste" anything and dumped all the egg into the skillet as well! So perfectly yummmmmm
Loved the savory and the sweet! *but not too sweet!
By sandra109_12926302
Desoto, Texas
on December 30, 2011
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The best french toast ever, using the milk first, then the egg makes a very lite toast. I omit the herbes and serve with maple syrup.
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