Preparation time is 10minutes
Cook time is 14minutes
Total time is 24minutes
Serve is for 6 people
Unable to load
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 6 plum tomatoes
- 4tablespoons ready-made olive tapenade
- 6tablespoons extra virgin olive oil (for drizzling)
- 2/3 cup milk
- 3 eggs
- 3tablespoons Parmesan cheese, freshly grated
- 50grams butter
- 6 slices white bread
- 1 handful baby spinach leaves
- 3 basil leaves (to serve)
- 1 pinch salt
- 1 pinch black pepper
Method
Step 1 of 3
Cut the tomatoes in half and scoop out the seeds. Arrange cut-side up in a baking dish. Spoon a little of the tapenade on to each tomato and drizzle over some oil. Cook under a preheated hot grill for 2-3 minutes until soft and golden. Keep warm.
Step 2 of 3
Beat the milk, eggs, Parmesan and a little salt and pepper together in a bowl. Pour into a shallow dish. Melt half the butter in a large frying pan. Dip 3 bread slices into the egg mixture, add to the pan and fry over a medium heat for 3-4 minutes, turning once, until golden on both sides. Remove and keep warm in a moderate oven. Repeat with the remaining bread slices and egg mixture.
Step 3 of 3
Serve the eggy bread topped with the grilled tomatoes, baby spinach leaves and a few basil leaves.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.