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Antipasto French Toast

Breakfast the morning after a dinner party, here, where we made use of the leftover tray of antipasto we had as a starter the previous night — and the baguettes that had be cut in slices to accompany the meal.

Having been sliced the bread was perfect for dipping in an egg batter, fried on one side, and when flipped, top with the chopped pieces of marinated peppers, tomatoes and small bites of cheese. Place the cooked side of another piece of egg-soaked toast on the filling and flip when the bottom side is toasty brown.

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